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.
|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.|