This off-dry Vouvray, made with Chenin Blanc, immediately captivates with a delightful opening on the palate, blending freshness, roundness, minerality, and vibrancy. Its subtle floral aromas will enhance dishes such as foie gras, goat cheese, and desserts made with fresh fruit. This off-dry wine, with a medium residual sugar level of 25g, is also suitable for aging. Its aromatic profile will evolve over time, and it will be subtly enjoyed with spicy dishes. Decant after several years of cellaring.
Food and wine pairings
The Vouvray demi sec Les Fondraux will be subtle with goat cheeses, but also with sweet and savory exotic cuisine.
Ils privilégient les travaux manuels tels que la culture sous le rang, l'ébourgeonnage et l'effeuillage ainsi que l'utilisation de produits naturels comme le talc, la chaux, l'argile ou les huiles essentielles. La superficie de Chenin Blanc qui compose cette cuvée est de 4 ha. Les vignes de 45 ans sont plantées sur un terroir argilo-siliceux. La vendange, récoltée à la fraîcheur matinale, conserve ainsi tout le potentiel aromatique des baies.
Winemaking
Once at the winery, the grapes are gently pressed using a pneumatic press. The juice is then selected and transferred to 500-liter barrels (or double barrels) for a slow, gentle fermentation at a low temperature. Finally, the wine is aged in these same barrels on its fine lees before bottling.
Domaine Champalou
Didier and Catherine Champalou established the estate in 1983. Since then, they have always cultivated the vineyard using sustainable and environmentally responsible methods. In 2000, they joined the TERRA VITIS label, an association led by passionate winegrowers and technicians that promotes sustainable viticulture.
Loire Valley
Stretching from the hills of the Massif Central to the Atlantic Ocean, the Loire Valley is the largest wine-growing region in northern France. A UNESCO World Heritage Site, it is distinguished by the beauty of its landscapes, its châteaux, the diversity of its terroirs, and the elegance of its wines. The climate varies from continental in the east to maritime in the west, fostering a remarkably rich range of expressions.
The Loire Valley is the kingdom of Chenin Blanc, Sauvignon Blanc, and Cabernet Franc, but it also boasts a multitude of other indigenous grape varieties such as Melon de Bourgogne, Grolleau, and Pineau d'Aunis. This diversity translates into a full range of wines: dry and crisp whites, fine and fruity reds, delicate rosés, elegant sparkling wines, and exceptional sweet wines.
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A natural wine is made from organic or biodynamic grapes, harvested by hand and vinified without chemical inputs. No yeast or additives are used, and sulfur is very limited. The wine thus fully reflects the terroir and the winemaker's work.
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