A refreshing fruit driven crémant with a touch on acacia, makes a great aperitif.
Vouvray is a diverse appellation in the Touraine district of the Loire, with atlantic and continental influence. The grapes come from a selection of sites along the Brenne Valley, a small tributary of the Loire. 80% come from organic vineyards managed by the domaine, the remainder are bought from other local growers. Soils are a mix of clay and flint, average vine age for this cuvee is 30 years old.
After a slow gentle press 80% of the wine undergoes the first fermentation in stainless steel tanks, the rest in neutral 225 litre barrels, all with natural yeasts. Wine undergoes second fermentation in-bottle and then spends 18 months sur latte. Bottled with 6 g/l dosage.
Sébastien Brunet took over his family vineyards in 2007 after studying at the lycée viticole in Amboise, and working with his father for six years. He’s been growing the size of the project slowly and now has around 15 hectares in Vouvray along the Brenne river, a tributary of the Loire. Since he took the reigns he has been converting his vineyards to organics. He also bought a 16th century mushroom farm, to get his hands on the galleries dug deep into the local tuffeau limestone, where he now ages all his wines. He works in a meticulous way, harvesting by hand and low intervention in the cellar. Sébastien says: “Vinifications are done as naturally as possible so that the wines express the complexity and intensity of our terroirs. “