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Still Vouvrays are so named to distinguish them from sparkling wines (Vouvray Fines bulles).
Still Vouvrays come from the first natural fermentation and express the multiple qualities of the White Chenin grape.
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Dry, demi-sec or sweet?...
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At Vouvray the combination of a mild climate and argilo-calcareous terroir means that the grape gives full expression to its many facets.
The climate conditions in the last few weeks before the harvest play a preponderant role. Dry sunny weather is essential for the grape to ripen properly and also reduces the risks of illness and mould.
Normal ripeness levels give dry or medium wines, whilst high ripeness levels give demi-secs, with sweet wines certain good years.
Each Vouvray will find a place during a meal, aperitif or dessert.
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A question of balance
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To delight your palate and delight your eyes
Serve still Vouvray in a carafe, which not only liberates all its aroma but also
means you can appreciate its colour which becomes golden after a couple of years ageing.
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Spreading out the harvesting over several weeks means the grapes which are harvested later will be riper and hence once pressed their juice will have a higher sugar level. Part of the sugar will be transformed into alcohol during fermentation, normally up to a level of 11% to 13%, and the remaining non-fermented sugar is called ‘residual sugar’ and is indicated in grams per litre. The wine will be classed as dry, demi-sec or sweet depending upon the amount of residual sugar.
A characteristic of Vouvray is a slight acidity adding freshness and elegance, and it is thanks to this balance that our wines can be kept for several years.
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Stainless steel or wood?
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The recipients used for fermentation are made out of different materials depending on the amount of wine being made. There are wooden casks or ‘tuns’", fibreglass vats for small quantities and stainless steel vats which are normally larger.
Using modern materials means that the fermentation process can be controlled and vinification carried out under perfectly hygienic conditions. The aromas of the Chenin find full, natural expression.
New wooden casks, or casks that are a few years old, give a woody, vanilla note to the flavour of the wine which should not mask the subtle aromas of the Chenin. Frequently the two techniques are used together to obtain a perfect balance.
At the Cave des Producteurs, we vinify small quantities in casks for between 2 and 5 years. This cuvee is called "Confidence" and reflects the true character of each vintage, with the vanilla flavours which are characteristic maturing in oak casks.
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Thermo-regulated vat. A cold liquid flows throw a heat exchanger (flag) in the vat. Fermentation is slowed down and the aromas develop in finesse and subtlety.
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The Cave des Producteurs offers different styles of still Vouvray
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- Dry, (tranquille sec tendre) with residual sugars levels between 8 and 11g.
- Demi-sec, (tranquille demi-sec) with residual sugars levels between 20 and 25g
- Sweet, (tranquille meolleux) with residual sugars levels between 40 and 50g
- Syrupy (tranquille Liquoreux), a sweet wine with residual sugars levels over 60g, and up to over 100g per litre
For a well –balanced still Vouvray, it is best of the wine retains a little residual sugar. This is what gives the wine its roundness, blending harmoniously with the slight acidity. When young it often has very expressive, fresh aromas (of exotic fruits). After several years it will acquire a more subtle, complex flavours (of white fruits).
Serve with
Grilled fish or fish in sauce, cooked meats, salad starters.
Our Cuvees:
Vouvray AOC
Vouvray AOC "Confidence"
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In order to make "demi-sec" wines riper grapes are needed to develop the ripe fruit aromas. Once again what matters here is the balance. The well-rounded character of the wine is countered by a very refreshing slight acidity.
Serve with
Fish in sauce, cooked meats, exotic cuisine, sweet and sour dishes, and desserts (fruit tarts)
Our Cuvees:
Vouvray AOC "Tradition"
Vouvray AOC "Confidence"
Vouvray AOC "Lieu-dit les Fosses d'Hareng"
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A hot, sunny year is essential for producing sweet wines. Fine late autumn weather helps the grape to achieve very high levels of ripeness. Its aromas of very ripe fruit, quince and honey will be particularly appreciated, as will the very pleasant and subtle liveliness.
Serve with
Aperitif, Foie gras, sweet and sour dishes, desserts, cheese (goat cheese and Roquefort style)
Our Cuvées:
Vouvray AOC "Moelleux"
Vouvray AOC "Confidence"
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These are normally made from late-harvested grapes and their characteristics vary depending upon the late autumn climactic conditions:
Damp mornings and autumn sunshine encourage the development of "Botrytis" which concentrates the flavours and brings great aromatic complexity. Very hot dry summers dry the grape, resulting in cooked aromas.
Serve with
Aperitif, Foie gras, sweet and sour dishes, chocolate desserts, cheese (goat cheese and Roquefort style)
Our Cuvees:
Vouvray AOC "Réserve des Producteurs"
Vouvray AOC "Cinquante"
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