White Wine – Muscadet Sèvre et Maine sur Lie Manoir de la Grelière 75cl

  • Characteristic varieties: Melon de Bourgogne: the only white variety used to make Muscadet Sèvre and Maine sur Lie. It is also the largest vineyard in the world with a single white variety. This variety was first planted in 1635 by the Burgundians in the vineyard of Nantes. Having withstood the terrible frost of 1709 (-20°C), Melon de Bourgogne spread across the entire area of the vineyards in Nantes. A variety of precocious maturity (first week of September), it is fruity and acidulated with sweet Muscat notes.
  • The terroir: Area: 8,760 hectares

Producer number: 772

Fullness: 476,000 hl

Soils: gneiss, orthogneiss, amphibolite, granite, gabbro, shale, schist. With this multitude of crystal-structure terroirs created by erosions and seismic movements in the Armorican Massif, the wines benefit from the hot Ocean climate, which promotes maturity in white grapes. The wines are well structured and keep well; they have fruity, floral and mineral aromas. In the best terroirs, a gun-flint note is characteristic of the quality of a Grand Muscadet Sèvre et Maine Sur Lie.

  • The estate: The winemaking estate of the château of the dukes of Brittany, cited in the 15th century (one of the oldest properties of the Nantes vineyards), 120 hectares.

  Age of the vines: 35 to 105 years.

This estate would become the property of the counts of Monty de Rezé (the Medici family). During the French revolution, Turreau’s infernal columns burned a part of the very aristocratic manor that was reconstructed during the first empire. Three vinification and maturing barrels accommodate the September harvest from the hillsides of the Sèvre and Maine rivers in Vertou. Occupying its excellent pebbly hillsides with soil rich in shale, micaschist, granite, amphibolites and gneiss, the vine offers us the greatness of the best and most renowned Muscadets. No fertilizer is used, and the vineyard uses sustainable practices to ward off disease. For the grape harvest, we wait for phenolic maturing with a flexible pneumatic press, we apply cold skin maceration to extract the fruity aromas and carry out alcoholic fermentation at a maximum of 18°C. The maturing is carried out on lees without racking, with eight successive stirrings of the lees during the winter.

  • The people: Developed by the winemaking tradition of Branger and sons, this aromatic wine combines delicacy, fruitiness and a long finish. This wine from winemaker Xavier Branger is associated with respect for nature, terroir and the grape variety. History tells us that on 20 March 1609 in Vertou, walled-in vineyards were renowned and passed on from generation to generation among the Branger ancestors, who would maintain a tradition of excellence of taste through the centuries and up to the present day. The current winemaker of the Manoir de la Grelière has now decided to promote his terroir, expertise, old vines and modern oenology.
  • The wine:

Colour: Pale gold with green reflections.

Nose: Vine peach, yellow peach. Dominant orange marmalade, minerality, notes of anise and exotic fruits (litchi, mango, passion fruit, pineapple) and citrus (pink grapefruit). A full and open nose and body. Notes of English candies, pear, hawthorn, smoke, brioche-style bread. A fresh nose, a round body with a long finish, nice bouquet and ample flavours.

  • Food pairing : Aperitifs, kir, seafood, shellfish, scallops, fish (white butter, anglerfish, etc.), white meats (Basque hen, orange duck), creamy and blue cheeses. Citrus-based desserts.

Potée vendéenne

“The Potée Vendéenne (Vendéenne Stew) has been a part of Vendéenne traditional cooking since the 17th century and used to be eaten all year long. This dish is made from duck, sausages, vegetables and is cooked with aromatic herbs.”

Gastromer Preserves in Notre dame de Monts

Vendée brioche

“The gâche can trace its roots back to the Middle Ages. The loaf-shaped cake was traditionally made at festival time. A gâche differs from a brioche in being denser and made with crème fraîche, which gives it a smoother texture. Our Reflets de France Vendée gâche is IGP certified (Protected Geographical Indication), as a guarantee that the manufacturing process, production region and raw ingredients all comply with the certification requirements. For example, our gâche is made from pure butter and produced in our Boufféré facility in Vendée. The flour, butter, eggs and crème fraîche are 100% French, sourced from western and central France.”

Brioches Fonteneau, Boufféré, France