Grapes for “Esprit” are grown from 40 years old vines on more granitic bedrock, with gravel-silt topsoil. But, melon comes to ripeness much earlier here, so these plots are often picked from the first week of harvest. This combined with the soil composition produce a more densely mineral focused expression. Muscadet wines at the domaine are treated traditionally, fermented with native yeasts in underground concrete vats. “Esprit” typically ages in concrete an additional 14 months sur lie prior to bottling.

https://schatziwines.com

Grapes for “Esprit” are grown from 40 years old vines on more granitic bedrock, with gravel-silt topsoil. But, melon comes to ripeness much earlier here, so these plots are often picked from the first week of harvest. This combined with the soil composition produce a more densely mineral focused expression. Muscadet wines at the domaine are treated traditionally, fermented with native yeasts in underground concrete vats. “Esprit” typically ages in concrete an additional 14 months sur lie prior to bottling.

https://schatziwines.com

Grapes for “Esprit” are grown from 40 years old vines on more granitic bedrock, with gravel-silt topsoil. But, melon comes to ripeness much earlier here, so these plots are often picked from the first week of harvest. This combined with the soil composition produce a more densely mineral focused expression. Muscadet wines at the domaine are treated traditionally, fermented with native yeasts in underground concrete vats. “Esprit” typically ages in concrete an additional 14 months sur lie prior to bottling.

https://schatziwines.com

Grapes for “Esprit” are grown from 40 years old vines on more granitic bedrock, with gravel-silt topsoil. But, melon comes to ripeness much earlier here, so these plots are often picked from the first week of harvest. This combined with the soil composition produce a more densely mineral focused expression. Muscadet wines at the domaine are treated traditionally, fermented with native yeasts in underground concrete vats. “Esprit” typically ages in concrete an additional 14 months sur lie prior to bottling.

https://schatziwines.com

Grapes for “Esprit” are grown from 40 years old vines on more granitic bedrock, with gravel-silt topsoil. But, melon comes to ripeness much earlier here, so these plots are often picked from the first week of harvest. This combined with the soil composition produce a more densely mineral focused expression. Muscadet wines at the domaine are treated traditionally, fermented with native yeasts in underground concrete vats. “Esprit” typically ages in concrete an additional 14 months sur lie prior to bottling.

https://schatziwines.com

Grapes for “Esprit” are grown from 40 years old vines on more granitic bedrock, with gravel-silt topsoil. But, melon comes to ripeness much earlier here, so these plots are often picked from the first week of harvest. This combined with the soil composition produce a more densely mineral focused expression. Muscadet wines at the domaine are treated traditionally, fermented with native yeasts in underground concrete vats. “Esprit” typically ages in concrete an additional 14 months sur lie prior to bottling.

https://schatziwines.com

Grapes for “Esprit” are grown from 40 years old vines on more granitic bedrock, with gravel-silt topsoil. But, melon comes to ripeness much earlier here, so these plots are often picked from the first week of harvest. This combined with the soil composition produce a more densely mineral focused expression. Muscadet wines at the domaine are treated traditionally, fermented with native yeasts in underground concrete vats. “Esprit” typically ages in concrete an additional 14 months sur lie prior to bottling.

https://schatziwines.com

Grapes for “Esprit” are grown from 40 years old vines on more granitic bedrock, with gravel-silt topsoil. But, melon comes to ripeness much earlier here, so these plots are often picked from the first week of harvest. This combined with the soil composition produce a more densely mineral focused expression. Muscadet wines at the domaine are treated traditionally, fermented with native yeasts in underground concrete vats. “Esprit” typically ages in concrete an additional 14 months sur lie prior to bottling.

https://schatziwines.com