The vineyard
15 hectares in organic agriculture
The vineyard is planted mainly with Melon de Bourgogne, the emblematic grape variety of Muscadet.
Originally from Burgundy, it is the result of a cross between Pinot Noir and Gouais Blanc, a variety that has now disappeared. It became popular in the region thanks to links between the abbeys of the Loire and Burgundy in the Middle Ages. It truly established itself after the phylloxera crisis in the early 20th century, thanks to its lively, delicate and salty notes. This grape variety is renowned for truly revealing the character of the terroir.
This is why the practice of organic farming, which encourages the vines to develop deeper roots, is particularly significant here. The estate’s conversion, which began in 2020 with organic certification obtained in 2023, is now being extended to biodynamics.
The oldest vines are 75 years old, with an average age of 50 years across the entire vineyard, which is a further guarantee of concentration and aromatic complexity in the wines.
A UNIQUE TERROIR: Gabbro
La Tour Gallus stands out for its exceptional Gabbro terroir, a dark magmatic bedrock, dating from the Palaeozoic era, lying on a crystalline non-calcareous base. This compact, midnight-blue rock, originating from the foothills of the Armorican Massif, covers only a tiny fraction of the total area of the Muscadet vineyards, concentrated mainly in Gorges, where it constitutes the entirety of the soil. The clay-rich surface layer is also the result of gabbro alteration.
Although difficult to work with, it nevertheless possesses remarkable properties, particularly well-suited to climate change. Indeed, its water-retention qualities allow it to act like a sponge, absorbing and retaining water deep within the soil during rainy periods, which it is then able to release during dry spells. This characteristic makes gabbro a true terroir of the future in the context of global warming.
Gabbro, unique and precious, produces wines with long ageing potential. At La Tour Gallus, the terroir is not just the soil; it is a story, a spirit, which we have the privilege of passing on with every vintage.