||La Haye-Fouassière (France)
||Predominantly sandy clay soils.
||Use of exclusively hand-harvested grapes. Direct pressing of whole bunches in a pneumatic press. No racking. Alcoholic fermentation for two to three weeks with natural yeasts.
||In glass-tiled concrete vats, 6 months on fine lees.
||Pair with shellfish, fish (salmon, bass, trout), or with sushi and sashimi.
||Price Landron La Louvetrie Muscadet Sèvre et Maine Sur Lie 2018 € 11.88