[Cultivation and Treatments]
Below is the alcohol content and the concentration in unfermented sugar according to the type of wine :
Type of wine
||11,5° à 12°
||3 to 5 g/l
||12° to 13°
||10 to 20 g/l
||13° to 14 °
||Over 30 g/l
To preserve all the freshness and finesse of our wines, malolactic fermentation is not induced. Certain characteristics of our wines make this fermentation very difficult to achieve.
The wine is bottled in April the next year, after several rackings and a filtering. This necessary filtering is done in a very gentle manner so as not to strip the wine of personality and life. Because of this, a fine sediment may be found in some bottles, but it in no way affects the quality of the wine.
Vouvray matures in the bottle and is one of the white wines that ages best. It is pleasant when drunk young, only reaching maturity after five to ten years. It reaches its best within twenty to forty years depending on the vintage and in certain cases can even become a centenarian.
Exceptional vintages are :
The dry goes well with seafood, shellfish and grilled fish.The demi-sec is perfect as an apéritif, with fish in sauce and white meatThe sweet can be enjoyed on its own and is the ideal companion for foie gras and typical cheeses (Fourme d'Ambert, Comté, etc.).