Vouvray - Vigneau Chevreau

The Chenin grape variety is here on the clay-siliceous soils of the Loire hillsides, with a high proportion of flint on the surface. Harvested manually from 30 to 40-year-old vines, this flint cuvée is characterized by a slight residual sugar (max 9g/l) and good acidity, which give it a natural freshness and predispose it to a good evolution. The terroir of this cuvée sometimes gives notes of "flint", which underline its mineral character, or a more fruity side in sunny years. Brilliant yellow in colour, with their aromas of apple, pear and citrus, these wines will go perfectly with seafood. MARMOUTIER ABBEY It is on this exceptional site that Saint Martin planted the first vines in the 4th century. Chenin is therefore here in the cradle of the Vouvray appellation. The terroir of this unique site, located on the edge of the clay-limestone hillside of the Loire. Benefiting from this microclimate, this young vine (replanted in 1995) is harvested manually with a fairly early maturity. This wine is the balance between smoothness and nervousness. Light gold in color, with aromas of quince, almond and pineapple, the Clos de Rougemont expresses the suppleness of its limestone terroir with some residual sugars (10 to 12 g/l) and a strong floral character. It will go perfectly with white meats, fish in sauce, Asian cuisine and cheeses. The slopes of the Loire giving a great diversity of terroirs, the chenin is here on clay-limestone (aubuis) and this cuvée is produced on vines of about forty years. Manual harvesting by successive sorting gives all the concentration of this historic Vouvray wine. The demi-sec is the balance between freshness and sweetness with fruity and floral aromas. Silvery yellow in color, with aromas of cooked apple, acacia honey and ripe apricot, this cuvée where the residual sugar remains discreet (25g/l) will be the perfect accompaniment to a whole meal, Touraine charcuterie or cheese. These soft cuvées come from our best terroirs and our oldest vines. They are due to the particularity of the Chenin grape variety to over-ripe thanks to the development of noble rot (Botrytis cinerea) in years when the late autumn is sunny. These cuvées are therefore produced only during great vintages. Harvested by hand by successive sorting, they can age for several decades. Golden yellow in color when young, then amber yellow with ageing, these cuvées are the richest (from 60 to 120 g/l) in residual sugars. Their aromas of quince jelly, caramel, liquorice, acacia honey and candied fruit make up their complex bouquets. These wines accompany foie gras, certain character cheeses (Roquefort type) or dessert, and are also very popular as an aperitif. This wine is in a way the ancestor among the fine bubbles of Vouvray, because it has been produced since the 19th century. Harvested from young vines, it is often reserved for the best cuvées intended for sparkling wines, using natural residual sugars for its production. The Sparkling expresses more the quality and the typicality of the soil. Its aging of about 2 years in our tufa cellars ensures a fine bubble. Its pressure obtained by second fermentation is a maximum of 3.5 Bars. The sparkling wine has a natural vinosity, its "brioche" aromas due to contact with the yeasts are attenuated by the minerality conferred on it by the Vouvrillon terroir. To be enjoyed as an aperitif, as a dessert or throughout the meal. Vouvray wines reveal a predisposition to effervescence with this famous second fermentation in the bottle. Harvested mainly from young vines, on the soils of the silty plateaus (Bournais), the wines draw light, spring-like and gourmet characters. The pressure obtained for the “traditional method” is 5 bars. The wine ages for about 2 years, lying on slats in our cellars, where the cool temperature (13°c) ensures slow fermentation and promotes fine bubbles. The “brioche” character due to the yeast dominates the aromatic range; but the vinous nuances of green apple, white peach and citrus balance it out. Aperitif and end of meal will be without hesitation the best pairings! If the hillsides of Vouvray only accept the Chenin grape variety, the Touraine appellation allows the possibility of blending several grape varieties. Planted on the hillsides of Nazelles opposite Amboise, this vineyard made up of four grape varieties (Côt (Malbec), Gamay, Grolleau and Pinot Noir) rests on clay-siliceous soil. Produced according to the traditional method with a second fermentation in the bottle, this wine ages in our cellars in "tuffeau" to obtain a pressure of 5 kg/cm2.