Domaine Combe Nocturne 2023

20% of the grapes for this bottling come from the estate and the remaining 80% from other organic producers in Clisson and Maisdon. After a 12 hour maceration, the grapes were pressed off and then fermented in concrete with indigenous yeasts.

In the village of Saint-Fiacre-sur-Maine, on the banks of the Sèvre, not far from its union with the Maine, Pierre-Henri Gadais of Domaine de la Combe is producing some of the most exciting wines coming out of the Muscadet region today.

Work in the cellar is done according to the lunar cycle, and only one sulfur addition is made at the completion of alcoholic fermentation. A light filtration is made prior to bottling to avoid further sulfur additions. Pierre-Henri has also begun to experiment with light skin contact.