Jo Landron is not a fan of using Muscadet’s Melon de Bourgogne for sparkling wine, preferring instead a blend of around 75% Folle Blanche (grown on sandy clay), with a balance of Pinot Noir (grown on gravelly soils). Vine age varies between 18 and 30 years. The yields are typically between 50 and 60 hl/ha—far lower than the average yields in Champagne. The base wines are fermented naturally and then go through a traditional second fermentation in bottle, where they remain for a minimum of 24 months. The dosage ranges from zero to a low five grams per litre (depending on the bottling). Moreover, the fruit for this cuvée is always from a single vintage.
A lush Loire Crémant, made in a méthode traditionnelle style using biodynamically grown Folle Blanche and Pinot Noir. It’s intensely mineral-driven, with flint and mineral salts leading into racy citrus and nectarine. Fantastically priced alternative to Champagne.
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