Cru Champtoceaux is located in Oudon, gneiss based terroir. Hand harvested. Natural yeast fermentation. Minimal intervention in the cellar, malolactic fermentation, ageing on lees for 24 months in glass-lined concrete tanks, light filtration and low sulphur added. Aromatics: Quince, fresh mango, lime and yeasty notes. Palate: Palate is very fleshy thanks to the time on the lees. Notes of mango, pineapple, ripe pear and salty finish. This Muscadet cru express a more generous expression of Melon de Bourgogne on the terroir of Champtoceaux. One of Benoit’s top cuvees, very fine and elegant. A much more generous expression of Muscadet: notes of almond and ripe peach, a little fennel pollen in on the breeze. Creamy mouth feel with bright acidity, almost approaching mango territory as it opens, with that trademark Muscadet saline line pulling it through.