Product Description
VOUVRAY
“Chenin de Traverse”
Region : The AOC Vouvray is located on the right bank of the Loire, near Tours, representing about 2200 hectares.
It is a hilly landscape, designed by plateaus and slopes with a base of limestone (Tuffeau), covered by a layer of clay, silt and sand. In this area the general climate is temperate oceanic with a continental influence.
The AOC Vouvray produces white wines only (117000 hl/year). The maturity of the grapes is advanced when the years are very sunny. Vouvray produces dry and semi-dry white wines that are the true representatives of this appellation. During the best years, juices collected during the harvest, are concentrated enough in sugar to produce outstanding sweet wine with a very long aging capacity.
AOP : Vouvray
Grape Variety : Chenin
Domain : Domaine Perrault-Jadaud
Type of Soil : Clay, clay and silex 20% on a calcareous subsoil
Density of Planting : 4500 vines/ha
Age of Vines : 40 years
Yield : 35 hl/ha
Features : 12,5% alcohol, residual sugar 3g/l. Total SO2 45mg/l. Contains sulfites.
Cultural method : The plots are worked carefully, with respect for the land and the fruit. The vineyards are plowed and receive no synthetic products. The harvest is manual and is done according to the rhythm of the ripeness of the grapes. Organic culture but uncertified.
Winemaking : Ancestral method (Natural sparkling). Fermentation are done with indigenous yeasts. The alcoholic fermentation begins in vats.
Before the end of the fermentation, the wine is bottled after racking and produces its moss at the temperature of the cellars dug in the limestone rock (12 °C).
Aging on lats for 30 months minimum. Bottling and disgorging are done without adding liquor.
The Colour : Pale yellow. Very fine bubles.
The Smell : Apple aromas are dominant, with pear and also quince.
The Taste : Discreet bubbles are followed by mixing fruits (apple, citrus). Very fresh wine with a good minerality.
Serving Suggestions : A gastronomic sparkling. Ideal with fish, white meats, sweet cheeses and desserts.
Served between 8 and 10 °C
