Cave de Vouvray

The history of the Cave de Vouvray

The Cave de Vouvray was founded by a small group of winemakers in 1953. Today, it brings together about thirty producers who cultivate nearly 400 hectares of vines, spread throughout the Vouvray appellation. The functioning of the Cave de Vouvray has not changed since its creation. Each winegrower is in charge of the harvest, the pressing, as well as the vinification in his exploitation.

At least half of this production must then be processed by the Cave de Vouvray, whether for still or sparkling wines. However, part of the must is delivered directly to the Cave de Vouvray just after the harvest, to be vinified in its cellars. An oenologist of the Cave de Vouvray visits each of the member winegrowers, in order to select the wines to elaborate the different vintages of the Cave de Vouvray. They are then brought to the cellar, to be filtered and blended.

The Cave de Vouvray vineyard

Located in the Loire Valley, the Vouvray PDO is the third largest wine region in France. It represents approximately 3,000 hectares of vineyards, spread over 8 communes on the right bank of the Loire: Chançay, Noizay, Parçay Meslay, Reugny, Rochecorbon, Tours Sainte Radegonde, Vernou sur Brenne and Vouvray.

The Chenin blanc or Pineau de Loire is the unique grape variety of the Vouvray appellation. It is used for the elaboration of still wines, as well as bubbly wines. The clay-limestone subsoil and the temperate climate give the specificities of the appellation: a soft maturity, as well as a perfect balance between acidity and sweetness.

The wines of the Cave de Vouvray

The Vouvray PDO in still wines

The still wines of the Vouvray appellation are made from the first natural fermentation. They are representative of the Chenin blanc grape variety which can decline all kinds: dry, semi-dry, sweet and syrupy depending on the residual sugar rate.

The Vouvray PDO in Fines Bulles

The Mousseux Méthode Traditionnelle brut and demi-sec. This is the old name for the méthode Champenoise. It is produced as for a crémant, at 5 bars of pressure. The second fermentation in the bottle is called "prise de mousse". The wine must then rest for at least a year for its maturation on laths, in the cellars of Tuffeau.

The Pétillant brut, sec, demi-sec and moelleux is produced at 3 bars of pressure, like Italian Prosecco. It is the historical wine of Vouvray, which dates back to the 17th century. Produced according to the traditional method, its effervescence is particularly light and its vinous character more pronounced.