Domaine le Fay d’Homme, Muscadet, Fief des Coteaux Gabbro, Nantais, Loire, France, 2022

Producer Profile

In 1986, Vincent Caillé, took over the lead in running the family vineyard's operations, and since then, he is producing wines of the highest standards.

Combining low intervention and traditional methods, producing premium quality wines that are also expressive and reflect the Muscadet Sevre et Maine terroir. The ‘Christelle Guibert Connection’ - during a work trip in her home region of Muscadet for the British journal “Decanter”, Christelle was stricken by the high number of abandoned vineyards and by the growing number of producers who were working on the terroir. This region was the perfect place to realise her dream, and ‘Terre de Gneiss’ was born from her wish to make this forgotten wine region rise. Christelle created Vine Revival with her sister Corinne, and immediately called Vincent Caillé from Domaine Le Fay d’Homme to forge a union. ‘Terre de Gneiss’ and ‘Terre de Gabbro’ are the result of this association; modern Muscadets, based on terroir, stemming from traditional and biodynamic viticulture practices. These wines have a certain complexity which will allow them to have space amongst prestigious wines from a region in full renewal! Both Christelle and the Caillé family have experienced many challenges in the past seven years, from severe frosts to serious power outages that at one point caused the loss of their entire harvests; despite everything, Vincent and Christelle have managed to move beyond that, keeping quality as their main goal producing excellent wines each vintage.

Viticulture

Gabbro is a phaneritic (coarse-grained), mafic intrusive igneous rock formed from the slow cooling of magnesium-rich and iron-rich magma into a holocrystalline mass deep beneath the Earth's surface.

Winemaking

The grapes are harvested by hand and undergo a gentle pressing, and fermented in stainless steel with native yeasts, preserving the purity and freshness of the fruit. Aged on its lees in stainless steel, allowing for the flavour profile to develop complexity and its texture body and character.

Oak Ageing