Jo Landron Vin Mousseux "Atmosphères" NV Jo Landron Vin Mousseux "Atmosphères" NV
Jo Landron Vin Mousseux "Atmosphères" NV
white
Organic Certified
Biodynamic

02724

This product is no longer in stock

Jo Landron Vin Mousseux "Atmosphères" NV

22,20 €

Despite his deep devotion to Melon Blanc, the Muscadet variety, Jo Landron chooses for his playful sparkling wine the two classic champagne varieties, Chardonnay and Pinot Noir along with Folle Blanche in almost equal proportions. So all the texture of a champagne in the Muscadet way, which is full of energy and unpretentious pleasure. Atmospheres is much more serious than any Prosecco you'll taste alongside it, but without losing any of the special qualities of the Muscadet region. Wonderful directness, straightforwardness and crisp minerality that are dramatically enhanced by the traditional method and the slightly biscuity complexity it gives.
Country
France
Sweetness
Dry wine
Appellation
Vin Mousseux de Qualité
Variety
Pinot Noir,Folle Blanche,Chardonnay
Bottle Size
750ml
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Data sheet

 Climate
Climate:
Oceanic
Vineyard age
Vineyard age:
30-40 years
Yeasts
Yeasts:
Indigenous
Vinification
Vinification:
Whole bunch pressure in pneumatic preasure machines
Ageing
Ageing:
4 months maturation on the lees and secondary fermentation in the bottle

Region:
Loire
Soils:
Sandy
Irrigation:
No
Density of plantation (vines/ ha):
6800 vines/ha
Cultivation:
Biological and Biodynamic
Harvest:
Manual
Malolactic fermentation:
Yes
Alcohol:
12,00%
PH:
3
Total acidity (gr/L):
5
Organic Certified:
Yes
Biodynamic:
Yes
Vegan Certified:
No
Main grape :
Folle Blanche

More info

Made like champagnes, from biodynamically grown vines and nearly two years of contact with the lees after fermentation in the bottle, Jo Landron's Atmospheres is a blend of 36% Folle Blanche, 33% Pinot Noir and 31% Chardonnay. Yeast character, earthy notes and super dry mouthfeel in a wine that drinks like a wine two and three times more expensive than it is. Stunning balance of fruit and minerality, with very nice energy in the bubbles and the tartness of fresh lees and autolysis aromas helping to bring out the fruit.
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