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Calcareous & Clay-like soil for the Chenin Blanc as well as limestone from Reugny.
Crafted using the time-honored Traditional Method like Champagne, these wines begin with hand-harvested grapes. After slow pressing at low pressure for optimal juice, the must undergoes selection during pressing. The resulting juice then ferments in temperature-controlled tanks at 17°-18°Celsius for three weeks. Finally, the wines from Vouvray and Reugny are blended before undergoing a second fermentation in the bottle, where they mature on the lees for a minimum of 12 months.
This pale yellow wine with green reflections boasts a fresh nose of white citrus aromas, followed by flavors of white flowers and toasty notes on the palate. Delicate bubbles dance on the tongue, creating a harmonious experience balanced by crisp acidity and a touch of finesse.