Montlouis-sur-Loire
Styles
Principal grape varieties
Terroir
Natural factors
- A triangular limestone plateau bounded by the Loire (N), the Cher (S), and the forest of Amboise (E), encompassing 3 communes.
- Vineyard altitude ranges from 55 m to 100 m; cliffs of around thirty metres on the north and west sides, slopes cut by dry valleys to the south-east.
- Geological substratum: micaceous chalk and yellow tuffeau (Turonian), Villedieu chalk (Senonian), overlain by clay-with-flints and alluvial/aeolian sands.
- Soils predominantly clay-siliceous, occasionally clay-calcareous, with a sandy character dominating the higher ground.
- Degraded oceanic climate with a continental influence; the Loire acts as a thermal regulator and autumn conditions are generally favourable.
Human factors
- AOC recognised in 1938 following the rejection of its merger with Vouvray; renamed 'Montlouis-sur-Loire' in 2002. (via Wikipedia · CC BY-SA 4.0)
Product characteristics
- Dry whites: fruity and floral aromas in youth, evolving toward honey; with residual sugar, notes of exotic fruits, quince, and toasted almonds.
- Sparkling wines: fine mousse, notes of white-fleshed fruits and citrus, with a brioche nuance developing over time; pétillants are more vinous with a subtler bead.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.
Sources
- Product specification (BO Agri, PDF), JORF 11 juin 2020
- Official trade body site — InterLoire