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MUSCADET SEVRE ET MAINE S/LIE
Loire-Atlantique

Domaine beau soleil

Description

6 months aging on lees

6 months aging on lees

TYPE OF CULTURE

High Environmental Value (HEV)

Type of product

Wines White wine Dry / Still Melon de Bourgogne Muscadet Sèvre et Maine sur Lie

Activity area

Wines, Spirits and Craft drinks

Open to private label

Yes

STORAGE TEMPERATURE

Unassigned

Format


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Array

Aging potential

Unassigned

MUSCADET SEVRE ET MAINE S/LIE
Domaine beau soleil

Flèche retourBack to the list

Description

6 months aging on lees

6 months aging on lees

TYPE OF CULTURE

High Environmental Value (HEV)
SHOW CONTACT INFORMATION
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Type of product

Wines White wine Dry / Still Melon de Bourgogne Muscadet Sèvre et Maine sur Lie

Activity area

Wines, Spirits and Craft drinks

Open to private label

Yes

Format

75 cl

ABOUT
THE PRODUCER

Domaine beau soleil

30 hectares at the heart muscadet

GET IN TOUCH OTHER PRODUCTS

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This Muscadet reflects beautiful fruity notes.

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An atypical Muscadet, gourmet and generous

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The minerality and power of Sèvre et Maine sur Lie. 80-year-old vines harvested by hand.

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Pretty, intense straw-yellow colour that reflects its smooth and silky texture. Complex smell with hints of honey and ginger bread.

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«Le Per son Pain» is the emblematic Muscadet of the Domaine.

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Clear and brilliant color. Powerfull nose, notes of wood and white fruits. Suppleness in the mouth an minerality.

Monnières Saint-Fiacre - AOC Cru Muscadet

Produced from our best plots on the Moulin de la Minière hillside, the cuvée Monnières Saint Fiacre is aged for 36 months on lees.

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The Domaine’s cuvée assembled and prepared with meticulous rigour and precision. This wine is representative of the region, of our soils and

LE TRISTAN

Powerful, round and greedy. This cuvée comes from vines called "Le Tristan", organic since 2022.

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Shiny and intense. Open and intense nose, it gives flowers and honey fl avours. Fresh and broad start in mouth it is soon very rich.

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Beautiful Muscadet Sèvre et Maine sur Lie planted on a Micachist terroir, fermented with natural yeasts then aged 11 months on lees.

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