FRANCE Jo Landron - Atmosphères 0,75L

Designation of origin: Vin Mousseux de Qualité Méthode Traditionnelle

Color: white

Type: classic method sparkling wine

Grapes: Folle Blanche, Pinot Noir, Chardonnay

Alcohol content: 13%

Bottling location: La Haye-Fouassière (Loire) FRANCE

Description:

Straw yellow in color with a fine, persistent perlage, it offers intense and elegant aromas of white flowers, accompanied by white-fleshed fruit, fresh citrus, and wet rock, with toasted, chalky notes typical of long aging on the lees. On the palate, it is creamy with good freshness and balance, fruity and savory, with a distinctive touch of slightly citrusy flavor. It finishes long with a delicate, slightly bitter note. A perfect aperitif, it pairs excellently with oysters, seafood appetizers, vegetable-based pasta dishes, octopus ceviche, pizza bianca with goat cheese, and seafood.

Jo Landron is today considered a leading figure in the Loire Valley for having contributed to the revaluation of Muscadet, long considered a simple aperitif wine. In 1979, Landron began tending his father's vineyard, which he had purchased in 1945. A supporter of the benefits of organic farming, he convinced his father to convert the estate to organic farming in 1987, before embarking on biodynamic farming in 2005 under the guidance of Pierre Masson, with full Biodyvin certification in 2008. Since 1990, Landron has completely eliminated synthetic pesticides from his vineyards, focusing on biodiversity, starting with the variety of grape varieties, and expanding his properties from 26 to 50 hectares located on the upper slopes of the Sèvre River near Nantes (the Domaine de la Louvetrie and the Château de la Carizière), with very diverse soils (from amphibolite to sandstone to gneiss and quartz) that characterize the minerality of the wines produced.
Atmosphères ferments slowly in wooden vats for 15 days, then ages on the fine lees for several months. Secondary fermentation takes place in the bottle according to the traditional method, with aging for at least 24 months on the lees. The extra brut dosage, with just 5 g/l of residual sugar, creates bubbles of beautiful finesse, freshness, and elegance. Today, his daughter, Hélène, has joined her father in managing the estate.