Classic Muscadet on granite. The core of the “La Pépie” Sur Lie bottling is the 10-hectare heart of the Pépière estate, which is part of the Clisson cru in the tiny commune of Pépière near the winery; there is also a significant percentage of their cru Château Thébaud fruit typically, as well as some purchased fruit from a nearby organic farmer friend in the mix. Farming is certified-organic and the harvest by hand.
As for Pépière wines, the clusters are direct-pressed and the juice settled for 12 hours. It is fermented in stainless steel tanks with natural yeasts; the wine is aged on its lees in large, underground, glass-lined cement tanks for up to a year. Sulfuring is minimal. The first bottling is from wine with about 4 months on the lees; subsequent bottlings have spent up to 8 months on the lees.
Blend: 100% Melon de Bourgogne
About Domain de la Pepiere
Since the creation of the domain, we have had only one purpose: the expression of our terroir or terroirs.
Very early on, Marc, the founder of the estate, identified a plot cuvée “…some vats had different tastes… a simple look at a geological map made me understand…”. Thus, the cuvée Briords was born: a plot of old vines on granite soils.
In 2006, we took over a magnificent plot of vines: Les Gras Moutons, a plot located on the top of a small hill on the banks of the Maine, continually swept by the wind and on which Melon B. expresses itself beautifully on gneiss subsoil.
We soon found out that the expression of the terroir was directly connected to good viticultural practices. An example ? we have continuously harvested manually since the creation of the domain.
Therefore, we have dedicated many years to obtaining grapes of perfect quality. We have developed a 3-wire trellising which increases the leaf surface and the quantity of sugar in the berries, in order to promote the natural enrichment of the grape. Together with a short pruning, this technique avoids the chaptalisation of the must. And to ensure the conservation of the initial qualities of the grapes, we keep our interventions in the cellar to their minimum.
Since 2006, we have banned weedkillers: our soils are ploughed and scraped. The domain naturally decided to go organic the following year. We add various plants to our copper and sulphur treatments We harvest nettle, comfrey and horsetail on the banks of the Maine and use them in the form of an infusion, a fermented extract or a decoction.
We use biodynamic preparations to strengthen the resistance of the vines against diseases and promote the microbial life of the soil. Thus, the entire estate is certified organic and biodynamic.