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Biodynamic. Les Houx, in La Haye-Fouassière, is one of Landron’s oldest vineyards. The mature, low-yielding vines are rooted in shallow sandy/clay soils, rich in quartz and shot through with iron (which gives the wine a flinty nature), over a bedrock of gneiss and clay. It's brilliant terroir that gives a denser, fleshier, more complex style of Muscadet. Harvested by hand and fermented with wild yeasts, the wine aged on its lees for 12-14 months before bottling.
Although more opulent and layered than Landron’s other wines, the rocky, acid soils of this parcel impart a balancing freshness, even in warmer years. Its dense, structured, and lingering palate delivers textural stone fruits interwoven with the smoky mineral signature of these sandstone soils. It’s a dynamic Muscadet that goes far beyond the “drink with oysters” cliché, so match it with substantial fish or white meat dishes that call for something savoury and mineral.