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|Vineyard/Cellar Practices||Biodynamically Grown, Low-Intervention/Natural Wine, Vegan|
Vigneau-Chevreau’s vineyards date back to the Roman times, and they were expanded in the year 372 under Saint Martin who founded the monastery of Marmoutier. Since its founding in 1875, the estate, located in the heart of the Vouvray appellation, has grown over five generations, from 5 to 33 hectares. They started converting to organic in the early 1990’s, and by 1999 they received Ecocert certification, and have since started adopting biodynamic principles as well. All of their vines fall within the Vouvray appellation, and 100% of them are chenin blanc. They make four categories of Vouvray: sparkling, sec, demi-sec, and moelleux, this one being their sec offering. It uses grapes coming from dry-farmed, old vines, that are harvested by hand and grown in tuffeau, clay chalk, and Silex soils. The wine is fermented with indigenous yeasts and is aged in old barrique or demi-muid. It exudes fresh fruit on the nose, including apple, pear, quince, and citrus, with loads of flinty minerality and a crisp, refreshing acidity. Biodynamically grown, low-intervention/natural wine, vegan.