Vouvray Sec

Winemaking Information

Spontaneous fermentation occurs with native yeasts in vats in the naturally cool cellar carved out of a limestone hillside. It lasts a leisurely two to three months and then stops, because of the cold temperature of the cellar with some residual sugar in the wine. The wine is then racked and aged on its fine lees for four to five months in a variety of used oak barrels and foudres. It is bottled with eight grams or less of residual sugar per the requirements to be labelled Sec.
SO2: During winemaking
Fining/Filtration: Light filtration at bottling (non-sterile)