Vouvray

France · AOC · Loire Valley

Styles

Natural factors

Plateau between 85 m and 110 m, cut through by valleys and small valleys that open onto steep cliffs above the Loire
Geological backbone of Turonian tuffeau, overlaid by argilo-siliceous deposits (Senonian, Eocene, Mio-Pliocene) and Quaternary aeolian silts
Hillside soils: clay-limestone; plateau-edge soils: clay-siliceous
Degraded oceanic climate across 8 communes; the Loire and its side valleys act as a thermal regulator
Annual rainfall of approximately 680 mm; at least one heat-wave episode per summer

Human factors

The chenin B variety, known as 'pineau de la Loire', has been the sole noble grape since the 13th century; Rabelais cites it in Gargantua in the 16th century
Caves hewn into the tuffeau as far back as Roman times are used for vinification, the production of sparkling wines, and ageing

Product characteristics

Dry whites: fruity and floral aromas when young, evolving toward honey and lime blossom; with residual sugar, notes of quince, exotic fruits, and roasted almonds
Age-worthy wines: deeper amber colour, more exotic and spiced nose with age; certain crus can be cellared for around fifty years

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.