| Comments |
A demi-sec Vouvray also made with Chenin Blanc, it immediately seduces with a delicious mouthfeel combining freshness, roundness, minerality and liveliness. Its subtle floral aromas will enhance foie gras dishes, goat’s cheese and fresh fruit desserts. This semi-dry wine, with an average balance of 25 g residual sugar, is also suitable for aging. Its range of aromas then evolves, and it can be enjoyed subtly with spicy dishes. Decant after several years of cellaring.
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| The estate |
Didier and Catherine Champalou founded the domaine in 1983. Since then, they have always worked the vineyard in an environmentally sustainable way. In 2000, they joined the TERRA VITIS label, an association run by passionate winemakers and technicians representing sustainable viticulture. |
| Viticulture |
They favor manual work such as under-row cultivation, de-budding and leaf-thinning, as well as the use of natural products such as talc, lime, clay and essential oils. This cuvée is made from 4 hectares of Chenin Blanc. The 45-year-old vines are planted on a clay-silica terroir. Harvested in the cool of the morning, the grapes retain their full aromatic potential. |
| Winemaking |
Once in the cellar, the grapes are gently pressed using a pneumatic press. The juices are then selected and transferred to 500-liter barrels (or double barrels) for a long, gentle fermentation at low temperature. Finally, the wine is aged in the same barrels on fine lees before bottling. |
| Food & wine suggestions |
Les Fondraux semi-dry Vouvray is a subtle accompaniment to goat’s cheeses, as well as exotic sweet and savory dishes. |
| Operating temperature |
12°C |
| Discover also |
The Cuvée Le Sec from the same estate, or the Coteaux du Layon Tradition, to stay with the mellow wine type. Both are also 100% Chenin Blanc. |
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