Terroir: Flint-clay soil
Average age of vines: 30 to 60 years old
Vinification: Grapes are hand harvested. Natural fermentation, no added yeast. Barrel fermentation and ageing for a year. The lees are stirred in the barrels several times each month by hand to encourage natural aromas and protect the juice from oxydation. Minimal use of new oak barrels to avoid classic "wood" tastes. No fining.
Each vintage will have a different sugar level according to climate conditions:
2015 : 65g/L residual sugar
2014: no residual sugar
2009: 31.2g/L residual sugar
|Vouvray "Le Clos de la Meslerie" Sweet||Login||Bottle (75cl)||2015|