Clos les Montys dominates the marshland of Goulaine. It is located on a ridge on a north-south axis. The soil is sandy-silty and rocky, strewed with sandstone. In the northern part, the soil is very superficial, almost non-existent, and luckily it is in these very rough conditions that are found the oldest vines – planted in 1926, 1922, 1917, and 1914. The bedrock is composed of amphibolite and meta gabbro, an igneous blue-green rock which is very hard, coming from the intrusion of lava in the faults of the Armorican massif.
The wines mature 20% in old oak casks, the remainder is stored in a modern, temperature-controlled cellarhouse where state-of-the-art technologies are applied. At the same time, Jérémie’s goal is to remain “true to our traditions and our terroir.” Throughout the winter the Muscadet is left on its fine lees, without racking “to gain a greater aromatic complexity, reminiscent of brioche bread, dried fruits, etc. Without racking, the imprisoned carbon dioxide captures the primary and secondary aromas, which gives the Muscadet olfactory freshness and gentle structural fizziness, making it an ideal wine to serve with seafood and fish.”