Julien Braud Forty Ounce Muscadet Sevre-et-Maine

The grapes are sourced from a vineyard that is in the process of converting all farming to organic practices. The soils are worked to increase the biodiversity and its aeration. Julien is also practicing ‘de-budding’ in order to control the amount of leaves and increase the aeration of grapes. There is no use of synthetic products or other chemical treatment. Some biodynamic practices are helping to increase the balance and health of the vine (not certified), and Julien is doing plant decoction to make the vines stronger. Manual harvest is done in 10-15kg basket to avoid crushing of the grapes. Sorting is done in the vineyard. Gentle press and light settling before fermentation in respect to the terroir and vintage. Fermentation starts without exogenous yeasts or enzymes. Temperatures are kept low (between 18 and 20ºC) in order to keep the wine fresh. The wines are aged on lees until they are bottled in early March.

This cuvee comes primarily from terroirs seated on gneiss rock, which gives wines its fruitiness early on. A small part also comes from Amphibolite (type of rocks),which contributes a citrus and fresh mouthfeel. The vines are 30 years old on average.