Chereau Carré

The healthy, aromatically ripe Muscadet grapes are immediately brought to the winery, gently pressed in pneumatic presses, and then the must is pre-clarified through cold sedimentation before being traditionally fermented for approximately two to three weeks. According to AOC regulations, the wine remains on its fine lees throughout the entire aging process, from fermentation to bottling. The traditional bâtonnage, the regular stirring of the lees, further enhances the fruit expression and gives the wine an even more elegant richness and balance. After completing its aging (at least four months), the Muscadet is bottled directly from the lees at Château de la Chesnaie in the spring of the following year and released for sale.

Chéreau Carré —
Muscadet sur lie from the Château de la Chesnaie

Chéreau Carré is one of the most renowned producers of Muscadet in the Pays de la Loire. The grapes are brought to the winery immediately after harvesting and processed gently in pneumatic presses, thus preserving the fruit's natural aromas. Cold sedimentation gently clarifies the must before traditional fermentation takes place over two to three weeks.

What defines the style of Chéreau Carré is the consistent lees aging according to AOC regulations: After fermentation, the wine remains on its fine lees until it is bottled directly from the lees in the spring of the following year. Regular bâtonnage—stirring the lees—gives the wines a creamy texture, more expressive fruit, and an elegant balance that is unusual for simple Muscadets.

The result is wines that show far more than one would expect from the appellation: mineral freshness, a fine yeasty note and a length that goes just as well with oysters, seafood or grilled pike-perch as with a simple piece of baguette with butter.

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