Domaine de Maltaverne are one of the few producers in the Loire that allows full malolactic fermentation to run its natural course. The owner, Gilles Maudry, believes that as long as his vineyards produce healthy grapes, picked at optimum maturity and vinified with care then the wine can be left to decide its own evolution. The beautiful label of this estate represents the ammonite fossil shells found in the vineyard, sketched by an artistic wine lover following a tasting, to represent what he visualised on savouring this wonderful wine.

The vineyards are planted on kimmeridgian soil (fossilised clay-chalk - superb for low yields and mineral content) facing south-southwest (giving increased exposure) and are fertilised organically. Harvesting is done by hand and/or machine, depending on the vintage.

Vinification is old fashioned and 'hands off'. Fermentation is done by indigenous yeasts only followed by naturally occurring malolactic, which helps soften the wines by converting the harsher acids to more palatable ones. Winemaker Gilles Maudry believes in allowing the full malolactic fermentation to run its natural course. This allows fine lees to stay in contact with the wine for 15 months after harvest, enriching the flavours with more intensity and incredible freshness.

Goes with just about anything! Traditionally salmon, mussels or crab/lobster and chicken or veal, but also mushroom dishes, particularly omelette.