Demi-sec
Vouvray Les Trois Argiles
2025
NATURE OF THE SOIL
Three clay-soil vineyard plots
KEEPING POTENTIAL
20-30 years
VIGNIFICATION
Fermentation lasts between 2 and 3 months, with no added yeast or chaptalisation. It starts spontaneously thanks to indigenous yeasts, which contribute to the expression of the terroir. Fermentation is stopped by cooling the wine, followed by racking.
The wine is then aged in barrels on fine lees for 4 to 5 months. Before bottling, the wine undergoes filtration.
A total of 8 months is required to produce the wine.
FOOD AND WINE PAIRING
- White meats in sauce and roasts.
- Asian cuisine and sushi.
- Cheese and warm goat’s cheese salad.
- Vegetable terrines and asparagus.