Complémen'Terre

The Complémen'Terre estate

Do you like Muscadet? Whatever the answer, you have certainly not tested the Complémen'Terre wines of Manuel Landron and Marion Pescheux yet. And if so, it's time to have fun thanks to the selection of Epi-curieux.com.

Manuel Landron and Marion Pescheux

The story of the Complémen'Terre estate does not only begin in 2013, when Manuel Landron and Marion Pescheux settle in the heart of the Muscadet appellation, in the town of Le Pallet. It begins long before, when they meet in the vineyards during the harvest at the estate of Manuel Landron's father, the famous Jo Landron, a major figure in the French vineyard and more precisely in the wines of the Loire Valley. To train, Manuel Landron and Marion Pescheux do not stop at the vineyards bordering their native land, they travel. On their way to New Zealand, Chile, then back to Touraine, to learn from inspiring winegrowers, people who work with respect for the environment.
Fully Trained, they return to the Nantes vineyards and launch Complémen'Terre. Manuel Landron and Marion Pescheux cultivate vines on 4 different soils just 2 kilometers away from each other. They are grown in organic farming, and the estate has been certified Nature and Progress since 2018.

The vision of Manuel Landron and Marion Pescheux

Manuel Landron and Marion Pescheux benefit from diversified soils thanks to their location on the Armorican Massif. Between the Ocean and the Loire, on a soil mainly of Orthogneiss, but not only (granite, amphibolite, serpentinite, etc.), the wines of the Complémen'Terre estate stand out for their structure, their tension, wines that are not lacking character.
These two enthusiasts respect the land they cultivate, as much as the grapes they pick up. The harvest is done manually. Each plot is picked up in 20kg boxes. At Complémen'Terre, it's not just the work of two people, it's the fruit of teamwork. In the cellar, Manuel Landron and Marion Pescheux continue to respect the environment. Each operation is carried out according to the lunar calendar. At Complémen'Terre, the winemaking process is done by direct pressing (for the majority), there is no maceration (except for tests, if this can create beautiful bottles).
The fermentations are natural, monitored with great attention, but the least interventionist possible (except in the event of a major problem). To close the fermentations, there is a racking to allow subsequent aging in vats. At Complémen'Terre, there is a real state of mind; always share with passion, and good humor, up to your glass.

The Melon de Bourgogne

Manuel Landron and Marion Pescheux work several grape varieties. The best known of all, the Melon de Bourgogne, worked on 7 hectares, the Folle blanche (0.60 hectares), and now the Cabernet Franc as well as the Cabernet Sauvignon.
The Epi-curieux.com team has selected several bottles for you.
On the Muscadet Sèvre et Maine appellation, there is the Le Mortier Gobin bottle, this 100% Melon de Bourgogne from Complémen'Terre. A bottle from Orthogneiss and sandstone soil, with aging on fermentation lees for 24 months in stainless steel vats. A large white, tense, and a beautiful fullness...
Always on this grape variety of Melon de Bourgogne, Manuel Landron and Marion Pescheux, realize the bottle of Muscadet Sèvre and Maine Le Breil, a fair and elegant bottle. It was also aged on fermentation lees, in stainless steel vats for 15 months. Thanks to its soil of Orthogneiss and quartz, this Muscadet is balanced between freshness and beautiful matter.
La Complémen'Terre also offers the La Croix Moriceau bottle. Coming from orthogneiss soil, this bottle is aged on fine lees for 9 months. Freshness and minerality are present for this Muscadet Sèvre et Maine from Manuel Landron and Marion Pescheux.
Last one, this time in Vin de France with an original blend of Melon de Bourgogne and Cabernet Franc in direct pressing under the name Circus Melon & Cie. Bottled in the spring for a juice full of freshness, the ideal companion for summer apetizers and more!