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Origin:
Vouvray, Loire, France
Grape(s):
Chenin Blanc
Alcohol:
Producer Profile
Pierre’s family have been winemakers and vineyard owners in this area for four generations (since Pierre’s great-grandfather) Catherine hails from the village of Vouvray, where her family, like Pierre’s, have been farmers and winemakers for four generations. Pierre and Catherine’s philosophy stems from a love of the land.
1985 Pierre leaves the co-op of Bourgueil and vinifies his first vintage independently ; 1989 Catherine and Pierre add 6 hectares of Chinon to their vineyard holdings; 1990 They cultivate the entire property organically and biodynamically ; 1994 First cuvée made without a drop of sulfur: Nuit d’ivresse; 2002 Catherine makes her first Vouvray under the label La Dilettante; 2008 Opening of the wine cellar « La Dilettante » in l'Ile d'Yeu; 2016 Catherine and Pierre’s son, Paul joins them in the vineyards of Vouvray and makes his first vintage, “Pierres Rousses” ; 2018 Their daughter, France opens “La Cuverie” in Bourgueil.
12% ABV
Grape
Chenin Blanc is a white skinned grape variety from the Loire Valley. It is an incredibly versatile grape that is used to make all kinds of wine: sparkling (Cremant de Loire), dry (Savennières and Saumur), off-dry (Vouvray and Montlouis),and sweet (Coteaux du Layon, Bonnezeaux and Quarts de Chaum). It has a very distinct flavour profile that combines a searingly bright acidity with apple, honey and mineral flavour concentration. Because of the naturally high acidity it ages very well and gains incredible depth and complexity as it the honeyed notes become more concentrated.
Region
In the appellation of Vouvray, the soils are a blend of clay and flintstone in the Vernou-sur-Brenne and
Chancay municipalities. The microclimate is warm and temperate with a significant amount of rainfall throughout the year.
Viticulture
Vines are 40+ years on average. Vineyards receive ultra-organic care. No chemical fertilisers, only organic manure is used, plant diseases are treated by mineral or vegetal preparations. Pierre’s family have always farmed organically. Catherine and Pierre also farm biodynamically, the vineyard work is carried out in accordance to the planetary calendar, also, all wines are left for a whole lunar month, after the ageing period, before being bottled.
Vinification
• Manual harvested
• Pressing
• Fermented for 12 months in tank
• Indigenous yeast
• Secondary fermentation in bottle (methode champenoise/traditionelle)
• Disgorged after two years