Vouvray Methode Traditionelle Brut

Style

White

Type

Sparkling

Winemaker

Christophe Vigneau-Chevreau

Appellation

Vouvray

Varieties

Chenin Blanc

Viticulture

Dry-farmed, younger vines, Manual harvest using small (30kg) crates. 65-75 hectoliters/hectare yields on average. For this particular sparkling wine, the fruit is purchased from neighboring farmers.

Farming

Sustainable

Terroir

Tuffeau and argillaceous (clay) chalks with some parcels composed of Silex and covered by Perruches, Touraine’s flinty stones.

Vineyard

69 acres total of Chenin Blanc across 4 of the 8 small villages of Vouvray. Certified Organic in 1999 by ECOCERT (practicing Biodynamic but not certified). Tuffeau and argillaceous (clay) chalks with some parcels composed of Silex and covered by Perruches, Touraine’s flinty stones. Clos de Rougemont site planted on argilo-calcaire (clay and calcareous limestone chalk) soils.

Vinification

Méthode Traditionelle. The base wine is from a single vintage - there is no reserve wine or blending of vintages. Primary fermentation occurs spontaneously in temperature-controlled steel tanks and is paused by cooling the wine while there is still enough residual sugar to carry out the second fermentation in bottle. Residual sugar : 4 g/l Total acidity : 4,1 g/l SO2 total 116 mg/l

Aging

Aged one the lees minimum two years before disgorgement. Disgorgement takes place at intervals, typically every six weeks or so.

Features

Bottle, Cork, Vegan

Available Sizes (L)

0.750

Distribution Area

Delaware, National, New Jersey, New York, and Pennsylvania

Offerings from Domaine Vigneau-Chevreau