Cultivation and Vinification

Cultivation of Muscadet and Chardonnay

The Sèvre and Maine rivers converge and flow into the Loire River just before it meets the sea at the border of Brittany, creating the richest vineyard land in Muscadet. Ragotière's holdings consist of 70 hectares including 42 hectares of the finest Muscadet vineyards in the Appellation Muscadet de Sèvre et Maine, with the vines averaging over 25 years of age. Whereas most Muscadets are left on the lees only a short time, all of the Ragotière wines are bottled "sur lie." The wines are not racked after fermentation, but are drawn directly off the lees and bottled immediately, leaving in the wine some of the carbon dioxide created by the fermentation. Ragotière bottles no earlier than April allowing time for the lees to nourish the wine and define its character.

In addition to their Muscadet, the Couillaud brothers produce estate bottled Chardonnay. The wines are from 20 year old vines and a part of the Chardonnay is barrel-fermented in French oak. The remainder, like their Muscadet, is aged "sur lie" in tanks, creating Chardonnays with lively acidity.

Vinification: the quest for character

In the secrecy of their cellars, the Couillaud brothers concentrate on bringing out the character of their wines: pneumatic pressing, cold maceration to improve aromas, controlled temperature fermentation and other techniques to develop body. Chardet is given pre-fermentation blending, so that the two varieties can intermingle and achieve the best results.

Maturing at the right time

To enable them to reach full maturity, the Muscadets are matured for about one year on fine lees, with some time in new barrels for the Auguste Couillaud Cuvée. Depending on the vintage, one finds delicate hints of wood in the Chardonnay and the Chardet.