Complémen’Terre

The Complémen'Terre estate is nestled in the south of the Armorican massif, raising its vines on a mound which rises to an altitude of 52 meters. An ecological and ethical approach guides their work, and the estate is proud to be certified Organic Agriculture. Since 2018, it has also obtained Nature et Progrès certification, recognizing its commitment to respecting nature and humans.
The estate's vines are spread over four distinct terroirs, all located within 2 kilometers around. These terroirs are characterized by a predominance of Orthogneiss, a parent rock present on part of the banks of the Sèvre. The orientations and geological faults give rise to terroirs with varied characteristics. Melon de Bourgogne, Folle Blanche, Cabernet Franc and Cabernet Sauvignon are the grape varieties that thrive in these conditions.
At the Complémen'Terre estate, quality is at the heart of the approach. All harvests are carried out manually and the grapes are rigorously sorted to obtain the highest quality juice. Fermentations take place naturally, without the addition of chemicals. Depending on their beliefs and the needs of the wines, a small quantity of sulphites (maximum 40 mg/l in total) can be added after lactic and malolactic fermentations.
Winemaking operations follow the lunar calendar as much as possible to respect natural rhythms as closely as possible. The estate emphasizes the importance of manual harvesting, because it is essential to understanding the specific identity of each plot.
The wines of the Complémen'Terre estate are mainly produced by direct pressing, without maceration. However, small experiments have been attempted over the years. Fermentations are carried out using sourdoughs prepared by them. A week before the start of the harvest, they harvest a first press to create a Pied de Cuve. Fermentations take place naturally, followed by a Malolactic transformation (transformation of malic acid into lactic acid). Finally, racking is carried out to allow aging in vats.
The Complémen'Terre estate produces around ten vintages, including Nolem, La Croix Moriceau, Muscadets of great finesse, ideal to accompany seafood products.