About Domaines Landron

The history of Domaines Landron began in about 1945, after twenty years of existence of the Muscadet Sèvre et Maine appellation. Jo Landron’s father, Pierre, and his brother, Julien, progressively made winegrowing the main activity of the small family farm, which at that time was only a three-hectare holding. From 1950 to 1975, they converted land left uncultivated during the wars into vineyards and swapped and bought land, thus building a viable wine estate.

The return to soil preparation and tilling methods in the 1990s, and then the elimination of all chemical pesticides, in 1999, better highlighted the differences between the estate’s three main soil and bedrock types or ‘terroirs’, and gave the wines grown in particular locations of the vineyard a clear identity.
The estate’s certification as organic in 2002 set Domaines Landron apart in terms of its approach and its wines.

We employ organic winegrowing practices which forbid any use of chemicals and are inspired by ancient winemaking methods in which wines are left on their lees. Our grapes are harvested by hand and pressed in whole bunches to extract only the very best must. After clarification, the must is slowly fermented using natural yeasts for two weeks. The wine settles and is kept on its lees until bottling, for seven to 24 months.

Our philosophy leads us to have a quality-focused approach. We believe that Muscadet must truly reflect its terroir and show distinctive minerality. The richness and originality of our vineyard lies in the diverse bedrock profiles which can be found throughout it. Only by preparing the soil and treating the vines respectfully through organic farming can we produce wines that fully express their character.