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[Cultivation and Treatments] [The Harvest] [Vinification ] [Still Vouvrays] [Sparkling Vouvrays] One of Chenin's particularities is that its sugar content varies markedly according to the year's weather conditions. 17g of sugar is needed to obtain 1° of alcohol after fermentation. We harvest grapes which, according to the vintage, can produce wines with an alcohol content of between 9.5° and 25°. To respect these differences, and with an eye to quality, we never chaptalise our still wines. In this way, we produce wines that truly reflect the character of the vintage. |
Vinification is a very simple affair and takes place in our cellars. The grape juice to be fermented is poured into oak barrels (225 l), tuns (600 l) or vats (3,000 l). Fermentation takes place at low temperature (14° to 17° C) and lasts about two months. Only yeasts from our own grapes and our own cellars are used. We never use cultured yeasts.
When the balance between the unfermented sugar and the alcohol content is right, fermentation is stopped with racking and the addition of sulphur. Sulphur is the only product used during vinification, and in the smallest quantities possible, depending on the nature of the wine.
Climatic conditions | Years | Sugar content | Type of wine produced |
|---|---|---|---|
| Not favourable | 72-84-87-94 | 160 to 200 g/l | Dry and sparkling only |
| Average | 92-93-98-99-00 | 170 to 240 g/l | 1st sorting : sweet and demi-sec 2nd sorting : dry and sparkling |
| Favourable | 85-86-88-95-96 | 190 to 260 g/l | 1st sorting : sweet and demi-sec 2nd sorting : dry and sweet |
| Exceptional | 47-59-89-90-97 | 215 to 400 g/l | Primarily demi-sec and sweet, no sparkling |
