Michel and Nathalie Delhommeau, a young couple renowned for crafting exceptionally clear Muscadets, cultivate some of their vineyards with old vines dating back to pre-World War II. In their process of converting to organic certification, their estate stands out in the region as one of the few that practices parcel-specific vinification and employs indigenous yeast. The winemaking process is straightforward but not simplistic—no elaborate techniques are employed. Grapes are harvested, gently crushed, undergo natural fermentation, and then the wines undergo an extended winter maturation until March.