Montlouis sur Loire AOC

Montlouis sur Loire AOC

The vineyard Geographical location : The area covered by the appellation is upriver from Tours, in an area between the Loire and Cher rivers, at the meeting point between the two valleys on a southeast sloping headland. It is spread across 3 communes.

Surface area : 370 ha (900 acres) History : For centuries, the white Pineau wine produced on both sides of the Loire, in Montlouis and Vouvray, was known as “Vouvray wine”. It was only when the Appellations d’Origine Contrôlée (AOC) were defined that Montlouis, aware of its singular nature, decided to break free and become an independent village appellation. Types of soil : At the top of the headland, the soil is made up of clay overlaid with sand blown there from the Loire and Cher rivers, and with coarse pieces of flint and chalk. Limestone (Turonian chalk) is always within reach of the roots. Climate : Surrounded by natural geographical borders (the River Loire to the North, the River Cher to the South and the hill forests of Amboise in the East), Montlouis-sur-Loire enjoys particularly mild weather conditions : the influence of the ocean comes in along the two wide open valleys, stimulating the over-ripening of the grapes and producing highly mature dry white wines. The creation of tender (off-dry) and sweet wines depends on climatic variations - the vintage year is a decisive factor.

The wine Annual production : Roughly 15,000 hl (45% still wine ; 55% sparkling wine) Basic yield : 52 hl/ha for still wines, 65 hl/ha for sparkling wines Grape varieties : Chenin Blanc (Pineau de la Loire) Dominant growing practices : Density of 6,600 plants/ha. Fan pruning, inevitably short.

Tasting Sensory characteristics : Rich and bright straw yellow appearance for sparkling and slightly sparkling wines, tending more towards a golden appearance with hints of amber for mature sweet wines. Always flattering when young (white flowers, lemon verbena, citrus fruits and brioche for sparkling wines), Montlouis wines develop notes of almond, quince, honey and wax and have a pronounced minerality. Depending on how sweet they are, the wines can be tender, ample or rich, but are always full of freshness. Dry white Montlouis wines are rich and distinguished. Serving temperature : Sparkling wines at 8°C ; dry wines at 11°C ; tender and sweet wines should be decanted and served chilled to 6-8°C, so that you can sense their development. Ageing potential : Great potential for ageing with very delicate evolution during the first decade and gradual blossoming.

http://www.vinsvaldeloire.fr/en_EN/...

La Négrette

This wine is made with the oldest vines of the Chenin area, aged 70 to 80 years. This gives a rich wine, full of complexity and elegance. Grapes : Chenin Vines : The parcel "La Négrette" is ... En savoir plus sur La Négrette



Les Borderies

Grapes : Chenin slightly dried in the sun. Vines : The vines are about 80 years old, siliceous-clayey soils. Yields per hectare are 30hectolitres. The parcel area is 1 hectare. Planting density ... En savoir plus sur Les Borderies



Pétillant Originel

As the name suggests this is a sparkling wine whose fermentation in bottle is made by the yeast strain that initiated the alcoholic fermentation, unlike a Champagne or Crémant where we add yeast ... En savoir plus sur Pétillant Originel



Touche Mitaine

This wine was produced from 100% Chenin ; the parcel name of the wine " is Touche Mitaine." It is located on the slopes of the expensive commune of Saint Martin le Beau. Grapes : Chenin ... En savoir plus sur Touche Mitaine