Vouvray Moelleux Clos du Bourg
- White
- Chenin Blanc
- Sweet
Winemaking Information
Harvest is by hand, and occurs over 2-3 successive passes (“tries”) through the vineyards. Intact bunches are pressed into a 50/50 mix of tanks and old demi-muids, where alcoholic fermentation proceeds naturally with indigenous yeasts. When their alcoholic fermentations conclude, the wines are racked into old barrels where they spend the winter before bottling in April. Malolactic fermentation is neither encouraged nor discouraged.
Vineyard Information
This ancient, walled vineyard was acquired in 1953. It has estate’s the shallowest, stoniest soils and produces wines of great depth and richness. Many consider the 6 ha Clos du Bourg to be Vouvray’s finest single site.