Muscadet-Coteaux de la Loire
The Muscadet-Coteaux de la Loire wine-growing region is part of the Pays Nantais and thus the Loire wine-growing region . Since November 14, 1936 (the last change to the decree took place on February 12, 1999), the area has the status of an Appellation d'Origine Contrôlée (AOC for short). The wine-growing region lies on the orographic left as well as the right side of the Loire near the city of Nantes . An average of 13,500 hectoliters of wine are harvested on average over 260 hectares of vines . Until October 9, 1995, the area was still called Muscadet des Coteaux de la Loire.
Approved vineyards are located in the municipalities of Mauges-sur-Loire and Orée d'Anjou in the Maine-et-Loire department and the municipalities of Ancenis , Le Cellier , Couffé , Divatte-sur-Loire , Ligné , Loireauxence , Mauves-sur-Loire , Mésanger , Mouzeil , Oudon , Saint-Géréon , Saint-Sébastien-sur-Loire , Teillé , Thouaré , and Vair-sur-Loire in the Loire-Atlantique department .
In the south the area borders on the appellation Muscadet Sèvre et Maine . Geographically, the area is almost congruent with the appellation Coteaux d'Ancenis . The red wines of the region are primarily marketed under this name.
Only the Melon de Bourgogne grape variety is permitted for the production of dry white wines . Before fermentation , the natural minimum sugar content of the must must be 144 g / l, which corresponds to an alcohol content of 9% by volume in the wine. If a chaptalization is approved in bad years , the alcohol content of the finished fermented wine must not exceed 12% by volume. The planting density was set at 6500-7500 vines / hectare.
The yield has been limited to 55 hl / ha since 1993. In certain years this amount can be corrected up to 72 hl / ha. It should be noted that the yield in 1936 was limited to 40 hl / ha.
In order to be allowed to bear the name Muscadet-Coteaux de la Loire sur lie , the wines must remain in the fermentation tank in contact with the fermentation yeast after fermentation at least until March 1st of the year following the harvest. Bottling takes place immediately after racking, but no later than November 30 of the year following the harvest. The longer contact with the yeast and the skins gives the wine a more complex aroma and freshness. In addition, the wine retains a slight carbonic acid content , so that the wine tingles slightly. Some traders practice a different technique. The wines are drawn off the skins and the yeast at the individual winemakers and brought to the vendors' cellars. Only after a sufficiently large batch has been obtained, carbon dioxide is added to the wine again to give the wine its fine mousse again. However, the result is less good. First-class Muscadet sur lie can therefore only be producer bottlings that can be recognized by the label with the note Mise en bouteille au Château or Mise en bouteille au Domaine .
A Muscadet-Coteaux de la Loire is usually a simple and uncomplicated wine that impresses with its freshness, fruitiness and light mousse. It is a good companion to seafood and is also valued locally as a thirst quencher due to its not too high alcohol content. It is best enjoyed young and fresh at a drinking temperature of 8 to 10 ° C.
literature
- Jancis Robinson: The Oxford Wine Lexicon . Gräfe and Unzer Verlag, Munich 2003, ISBN 3-7742-0914-6 .
- Pierre Galet: Cépages et Vignobles de France . Lavoisier Publishing House, Paris 2004, ISBN 2-7430-0585-8 .
- Benoît France: Grand Atlas des Vignobles de France . Éditions SOLAR publishing house, Paris 2002, ISBN 2-263-03242-8 .
