Eric Chevalier is out to prove that Muscadet is a versatile white, with countless purposes beyond washing down oysters. He boldly switched to organic farming and ditched his machine harvester for the tried-and-true two hands and a pair of pruning shears—sadly, both uncommon practices in the region. His cellar work further differentiates him from the Muscadet masses, as he relies solely on indigenous yeasts for fermentation, uses tiny doses of sulfur, and filters minimally.
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