Domaine Delaunay


Growing Area
Muscadet Sèvre et Main
Proprietor
Florent Delaunay
Year Founded
1962
Size
30 hectares
Farming Protocol
Organic
  • Certain plots are certified with many in conversion

wines

White

Varietal/Blend
Melon de Bourgogne

Vineyard Area
"Tradition" is drawn of many of the estate's Melon plots around the village of Le Loroux-Bottereau (around or within the cru communaux of Goulaine).

Soil
This area's soils are highly metamorphic in composition featuring shallow topsoils of Gneiss and Schist.

Elevation
30 to 50 meteres

Vine Training Method
Guyot Nantais

Farming Practice
Yied control (maximum 50 hl/ha), debudding, inter-row hoeing, inter-row tilling, partial cover cropping, and green harvesting. Organic in conversion.

Vinification
Pneumatic pressing, cold settling for 24 to 36 hours, temperature-controlled alcoholic fermentation at 16–18°C.

Maturation
Aged on the lees for 6 months in stainless steel

White

Varietal/Blend
Melon de Bourgogne

Vineyard Area
Le Val-Fleuri is drawn 8 hectares of vines situated around the cellar in Le Loroux-Bottereau.

Soil
Shallow soils of weathered gneiss over schist bedrock

Vine Training Method
Guyot Nantais

Farming Practice
Yield control (maximum 50 hl/ha), debudding, inter-row hoeing, inter-row tilling, partial cover cropping, and green harvesting. Organic in conversion.

Vinification
Pneumatic pressing, cold settling for 24 to 36 hours, temperature-controlled alcoholic fermentation at 16–18°C.

Maturation
Aged on the lees for 6 months in underground glazed concrete tanks.

White

Varietal/Blend
Melon de Bourgogne

Vineyard Area
From a 4-hectare hillside plot in Le Loroux-Bottereau planted in the 1990s.

Soil
Granular soils composed of leptynite (metamorphic rock close to gneiss) and schist

Exposure
South

Vine Training Method
Guyot Nantais

Farming Practice
Yield control (maximum 45 hl/ha), debudding, inter-row hoeing, inter-row tilling, partial cover cropping, and green harvesting. Organic.

Vinification
Pneumatic pressing, followed by a gentle 12-hour cold settling, then temperature-controlled alcoholic fermentation using indigenous yeasts at 16–18°C.

Maturation
Aging on the lees for 12 months in underground glass-lined concrete tanks with occasional stirring.