The Vouvray Brut NV is made using the Traditional Method. The grapes are pressed slowly and gently, and the must is carefully selected during the pressing phase, choosing only the free run and first press juice. Fermentation takes place in temperature controlled tanks at 17-18°C over a period of three weeks. The wine is carefully blended and bottled, then matured for an average of 12 months on the lees after the second fermentation in bottle.

Château Moncontour has 130 hectares of vineyards. Its dry Vouvray comes from a unique parcel in the village of Rochecorbon, near to Vouvray. The vines are aged from 10 to 45 years old. Solis are chalky and clay like.

TASTING NOTES

Pale yellow with green hints. A fresh nose, with white flowers, brioche and apple aromas. Harmonious palate with a nice acidity and finesse.