# Vouvray Méthode Traditionnelle Extra Brut (2019)

- **Producer:** Domaine du Clos Naudin
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chenin Blanc
- **Region:** Loire, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €29
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 6–10 °C
- **Aromas & flavours:** apple, pear, quince, blossom, lemon, peach, mint, ginger, brioche, toast, bread, butter, almond, honey, mushroom

## About this wine

Domaine du Clos Naudin, founded in 1910 by Armand Foreau, is one of the ultimate benchmarks for Chenin Blanc in the Loire Valley's Vouvray appellation. Handed down through generations, the estate is currently managed by Vincent Foreau, who maintains the meticulous standards established by his father, Philippe. Operating from historic subterranean cellars carved directly out of tuffeau limestone, the estate is celebrated for its minimalist philosophy, utilizing old neutral oak barrels, native yeasts, and avoiding any artificial manipulation to craft wines of incredible longevity and purity.

## Interesting facts

- The estate's historic subterranean aging cellars were dug entirely by hand by founder Armand Foreau starting in 1910.
- The 2019 vintage underwent full malolactic fermentation, a rare anomaly for Clos Naudin, which traditionally blocks this process.
- At just 1.33 grams per liter, the 2019 vintage features the lowest dosage ever applied in the history of the estate.

## Food pairing

The high natural acidity and fine, persistent mousse of this Extra Brut act as a brilliant palate cleanser, cutting through rich, fatty, or creamy textures. Its chalky minerality and saline finish make it an exceptional partner for fresh shellfish and seafood, while the subtle weight from full malolactic fermentation and neutral oak aging allows it to stand up to roasted white meats and savory sauces without being overwhelmed.

## Wine making process

The 2019 sparkling base wine was crafted from hand-harvested Chenin Blanc grapes grown on clay-siliceous soils. Following a short pneumatic pressing of whole clusters, spontaneous fermentation took place using indigenous yeasts in old, neutral 300-liter oak barrels (demi-muids), where the wine was raised for eight months. Unusually for the estate, the warm 2019 vintage underwent full malolactic fermentation, naturally rounding the acidity. After secondary fermentation in the bottle, the wine aged on its lees 'sur lattes' in tuffeau limestone cellars for 48 months before disgorgement in June 2023 with a historically low dosage of 1.33 g/L of organic cane sugar.