Domaine des Trois Toits

Trois-Toits-Logo Hubert Rousseau (2010) Rousseau-Muscadet
History of DomaineWinesTech SheetGalleryLabel s
One of our very first suppliers, Lucien Pauvert the owner of Domaine de la Borne situated just south of Nantes in the district of La Louée, retired after the 2005 vintage. We had known of Pauvert’s plans for quite some time as he struggled to find a young vigneron to take command of his vineyards, the first to come into view as one leaves the growing city of Nantes in a southerly direction. Failing in this endeavor, Pauvert began to sell off his valuable vineyard property, progenitor of “true” Muscadet, the stony, pierre-a-fusil Muscadet drawn directly from the lies each spring rather than the forced, fruity juice of the modern day. We have lived with this mineral-driven style for over 25 years and we despaired of losing access to what is truly a classic, underappreciated wine. So, we enlisted Pauvert in our search for a complementary grower and, voila, one of his neighbors, Hubert Rousseau pops up to purchase 3 hectare of vineyards; we tasted through a series of cuvées produced at this lovely domaine in the sector known as “La Nicoliere” (just around the corner from Pauvert’s domaine in La Louée), and we came away convinced that we had found our Muscadet savior. Our new association began with the 2004 vintage and continues with increasing satisfaction.

The Domaine des Trois Toits was built on the old foundation of an ancient abbey established there in the 17th century. The cave is built entirely of stone and its roof is marked by three peaks – thus its name: “Trois Toits” or three roofs. Hubert Rousseau’s holdings encompass twenty seven hectares and are divided into three plots: the “Clos de la Nicoliere” (15 hectares), the Clos de la Louée (7 hectares) and the “Clos du Bézier” (5 hectares). The vineyards are well situated as they are each in the immediate proximity of the chai; they are also all within the confines of the village of Vertou which is the first commune devoted to the vine as one leaves the city of Nantes in a southerly direction. Vertou is traversed by the river “Sevre” which gives its name to the appellation: Muscadet de Sevre et Maine.

The major part of the vineyards (24 hectares) are planted to the Melon grape and produce the fine Muscadet of the domaine; there is also a hectare planted to La Folle Blanche from which Rousseau produces a small amount of Gros Plant; and there are two hectares planted to Gamay and Abouriou which produce a Vin de Pays.

The soil is dominated by Gneiss with the parcels in Louée and Bézier being particularly rocky and spare with the effect being small yields which result in powerful and structured wines; the soils of La Nicoliere are somewhat more generous and the wines from this site are usually more fruity and fine. Rousseau is a signatory to the charter of “lutte raisonnée” which obliges him to strictly respect the environment and severely restricts the treatments in the vineyards.

Rousseau-Muscadet Muscadet de Sevre et Maine Tiré sur Lie: After harvest the grapes are pressed and the juice is placed in underground cuves in typical and ancient fashion in the Muscadet district. The alcoholic fermentation proceeds at low temperatures for three to five weeks. Afterwards the wine is racked off the gross lies and is left to age on the fine lies until bottling. During the period of elevage, the wines are in constant contact with the lies, with frequent batonage. The result is a fresh, mineral-driven wine that occasionally carries an almost imperceptible effervescence. Bottling normally occurs during the period of March through May of the year following harvest.
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Domaine NameDomaine des Trois Toits
Family/Owners NameROUSSEAU HUBERT
How many years has the family owned the domaine?Since 1967
How many generations?2 generations
How many hectares of vines are leased?9 ha
How many hectares of vines are owned?15ha
Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? When?Lutte raisonnee
Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.).Mechanical harvest. Clipping, phytosanitary treatments and lawnmower with a machine
PLEASE ALSO ADDRESS THE FOLLOWING IN YOUR REPLY:No leaf-thinning because our grape variety “Melon” ripe by photosynthesis
Do you do field work and harvest manually? By machine? By horse?We use organic manure
Do you typically sell or buy any grapes? Please specify.No
Do you sell off any of your wine en vrac/allo sfuso?No
WINE 1Muscadet Sèvre et Main
GENERAL INFORMATION
AppellationMuscadet Sèvre et Main
Cepage/UvaggioMelon
%ABV12% by vol
# of bottles produced120000
VINEYARD AND GROWING INFORMATION
Exposures and slope of vineyardsSouth exposure on modest hill
Soil Types(s)Gneiss and Ortho Gneiss
Average vine age (per vineyard)Between 20 and 50 years
Average Vine Density (vines/HA)6500 vines/ha
Approximate harvest date(s)Semptember 15th
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEChaotic spring and the flowering season was long. The weather conditions were difficult until July 10 th , then the summer was hot and dry.
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?This year was one of the most difficult since a long time.
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedDestemmed (harvest by machine)
Fermentation: vessel type and sizeThermostatically controlled stainless steel tanks and underground tanks tiled
Duration of contact with lees7 to 9 months
Select or indigenous yeast?Select yeasts
Please share notes about winemaking process for this wine. Pneumatic pressing, settling after 48 hours, fermentation at low temperature, chaptalization, racking after fermentation, batonnage until December. Wines are bottled after ageing on lees
Elevage: vessel type(s) and size(s)Stainless steel tank or underground tank
Duration of elevage7 to 9 months
Duration of bottle ageing before release to US market4 months
Do you practice fining and filtration? If yes, please describeWines filtered on earth
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?After alcoholic fermentation
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