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This excellent Muscadet white is matured in amphorae and truly natural (biodynamic, no filtering or fining and no additional sulphur). A rich, creamy and delicate wine. More info
This cuvée is aged in amphorae for 15 months before aging for one year in bottles. There is no fining, no filtering and no added sulphur. When tasting, it offers up aromas of citrus fruits and notes of aniseed, spices and bay leaves. Smooth on the palate, it is full and creamy, with a superb volume, richness, while remaining delicate, deep and with noticeable length. This wine is ideally enjoyed, after at least two or three years of aging, paired with fish, seafood, crustaceans, poultry or risotto.
Vin de France Carpe Diem L'Ecu (Domaine de) serve at a temperature of 12°C. It will pair perfectly with the following dishes: Homard au safran, Sashimis de dorade, Ris de veau rôtis.
What the experts say...
"Ce melon élevé en amphore pourra surprendre par son oxydo-réduction et ses saveurs racinaires prononcées. On y verra également l'expression d'une louable créativité et une matière gourmande, juteuse et nuancée." La Revue du vin de France 2017
This cuvée is aged in amphorae for 15 months before aging for one year in bottles. There is no fining, no filtering and no added sulphur. When tasting, it offers up aromas of citrus fruits and notes of aniseed, spices and bay leaves. Smooth on the palate, it is full and creamy, with a superb volume, richness, while remaining delicate, deep and with noticeable length. This wine is ideally enjoyed, after at least two or three years of aging, paired with fish, seafood, crustaceans, poultry or risotto.
Domaine de l'Ecu lies south-east of Nantes in the heart of Muscadet wine country. The 21 hectare property used to be owned by the Bossard family and was converted to organic viticulture in 1972 (certified in 1975) and biodynamic viticulure in 1992 (certified in 1996) by Guy Bossard. In 2010, Frédéric Niger, a serious wine enthusiast, bought the domain, abandoning his career in IT to study viticulture and oenology and to learn the craft alongside Guy Bossard. The transition was smooth and Guy worked with Frédéric for several years to pass on his know-how. The wines here are cultivated through Massal selection and tended with the utmost care (biodynamic). Winemaking processes are as low intervention as possible, using indigenous yeasts, an absolute minimum of sulphur, and amphorae (the property owns some 80 amphorae of varying capacities, sourced primarily from the South of France and Northern Italy). The wines show a great affinity with their terroir which is expressed in a potent mineral quality, achieved without the use of additives. This domain is truly in a class of its own in Muscadet and is well worth discovering.
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