# Domaine du Clos de l'Epinay Vouvray Cuvée Classique (2018)

- **Producer:** Domaine du Clos de l'Epinay
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chenin Blanc
- **Region:** Loire, France
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €14
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** apple, pear, lemon, grapefruit, blossom, brioche, toast, biscuit, butter, honey, almond

## About this wine

Domaine Clos de l'Épinay is an historic estate situated in the Vouvray appellation of France's Loire Valley, with viticultural roots dating back to around 1786. Perched along the première côte ridgeline, the 18-hectare property features 10 distinct micro-terroirs composed of clay-limestone and flint soils. Managed by winemakers Antoine Labrosse and Henri Bruneau, the estate emphasizes certified organic farming, single-varietal Chenin Blanc focus, and careful stewardship of its historic slopes.

## Interesting facts

- Winemaking history at Domaine Clos de l'Épinay dates back over 300 years to approximately 1786.
- Vineyard soils are plowed using horses to minimize soil compaction across the estate's 10 micro-terroirs.
- The single-varietal Chenin Blanc sparkler undergoes secondary bottle fermentation and 12 months on fine lees.

## Food pairing

The high natural acidity and fine effervescence of this sparkling Chenin Blanc cut through rich, creamy textures like goat cheese and seafood butter sauces. The crisp orchard fruit profile and subtle lees aging complexity complement delicate proteins such as scallops, oysters, and white fish without overwhelming them.

## Wine making process

The grapes are hand-harvested from organic parcels and undergo low-intervention vinification in stainless steel vats using spontaneous fermentation with natural yeasts. The wine undergoes secondary fermentation in the bottle using the Traditional Method (Méthode Traditionnelle). It is aged on its fine lees in bottle for 12 months prior to disgorgement, finished with a Brut dosage of 6 g/L.