Domaine Le Fay d’Homme Vin Mousseux Brut X Bulles NV

Here's the wine, where're the desserts?

Melon

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Citrus Fruit, Mineral, and Tree Fruit, Yeasty / Brioche

BODY: Light
DRYNESS: Neutral
ACIDITY: Medium +
TANNIN: Light
ALCOHOL (%):

Origin: Loire Valley (Sancerre, Pouilly-Fume & More), France

Grape Varietals:

Melon

Winemaking:

Methode Champenoise

Maturation:

Awards:

WESTERN FOOD PAIRING
Aperitifs, oysters, fresh fruit salads, parfaits.

ASIAN FOOD PAIRING
Japanese chocolate-berry roll cake, strawberry daifuku, Vietnamese prawn and lettuce wraps.

Domaine Le Fay d’Homme

In the heart of the appellation Muscadet Sevre et Maine, at le Fay d’Homme near Monnières, the Caillé family have been winegrowers for 5 generations. Vincent Caillé is one of the few winegrowers from Nantes who produces organic Muscadet

Description

Domaine Le Fay d’Homme Vin Mousseux Brut X Bulles NV

Domaine Le Fay d’Homme Vin Mousseux Brut X Bulles is made according to a natural "ancestral method".

Golden yellow colour with a steady stream of fine bubbles in the glass. Clean raspberry aromas open the nose, with salinity and minerality soon following. Perfect balance of fruity and freshness as the aromas follow through to the dry palate.

90% Melon and 10% Côt. The fruit comes from a vineyard with an altitude of 50–100 metres and a bed of gneiss soils. Temperate oceanic climate with influence from the Atlantic Ocean, precipitation evenly spread throughout the year. Average age of vines are 40 years old. Short pruning in the vineyard, work of the soil and vines in accordance to the rules of organic and biodynamic agriculture.

This wine is made using a natural "ancestral method", where it is the grape sugar that ensures fermentation, secondary fermentation and residual sugars. After the harvest, grapes immediately go through pressing. After racking overnight, fermentation begins in temperature controlled tanks without the addition of exogenous yeasts. Light filtration during fermentation before bottling, which allows secondary fermentation in cellar. Disgorging when the wine reaches balance.

Cellaring potential: 3–5 years.

Youthful & Spritzy Sparklings

Light, citrus driven & fun, a lot of these sparklings tend to have floral or tree fruit aromas like green apples. In more crisp styles, they are often more floral or citrus driven, and can be slightly sweet in more apple or pear driven fizzante styles

Methode Champenoise

The key element of the traditional method is secondary fermentation in the bottle, often achieved by adding a liqueur de tirage to the base wine. The end result is a soft, fine bubly mouthfeel