Vouvray Sec Le Mont
- White
- Chenin Blanc
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
Purchased in 1957, Le Mont’s 9 ha of green- tinged clay soils are speckled with stone and mica. Often the most reticent wines at this estate, they develop profound character with age.