Muscadet Chateau Thebaud
- White
- Melon de Bourgogne
Winemaking Information
The wine ferments and ages on its lees for a minimum of two years in large, glass-lined underground vats until bottling. S02 additions are six grams per hectoliter after alcoholic fermentation with a possible adjustment at bottling.
SO2: During winemaking
Fining/Filtration: Light filtration at bottling (non-sterile)
Vineyard Information
Appellation: Muscadet Sèvre & Maine
Soil Composition: Granite
Farming: Organic (certified)
Fun Facts: Pépière owns 14 hectares within the cru but only the best grapes go into the Château-Thebaud bottling, with the vast majority going towards the production of La Pépie. They work a plethora of plots of all ages and sizes, many as small as 20 ares. The vines were planted between 1952 and 1997 with most planted between the late 1960's and early 1980’s. The “granite de Château-Thebaud" here is fissured and permeable by the vine roots which have access to water during dry spells and absorb micro-nutrients along the way. Thébaud always needs longer aging on the lees than any of the other cru wines, for example 42 months in 2012.
Thanks to importer Louis/Dressner for details above