# Vouvray Sec (2023)

- **Producer:** Domaine Champalou
- **Colour:** white
- **Type:** still
- **Grapes:** 100% Chenin Blanc
- **Region:** Loire, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €21
- **When to drink:** Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** pear, peach, green apple, lime, lemon, almond, honey, floral

## About this wine

The 2023 Vouvray Sec from Domaine Champalou is a distinguished white wine from the Vouvray AOC in Touraine, Loire Valley, France, crafted from 100% Chenin Blanc. Established in 1983, Domaine Champalou is a family-run estate renowned for its high-quality Vouvray wines. The estate's philosophy emphasizes freshness, fruit, finesse, and delicacy, with the current winemaking led by the founder's daughter. The wine is produced using sustainable viticulture practices, reflecting a commitment to the environment. The unique terroir of Vouvray, characterized by clay-limestone soils, provides the ideal conditions for Chenin Blanc to express its full potential. The 2023 vintage experienced mixed weather, shaping the character of this particular release.

## Interesting facts

- The wine is made from 100% Chenin Blanc, a versatile grape known for its high acidity and aging potential.
- Domaine Champalou practices 'Lutte Raisonnée', a form of sustainable viticulture.
- The wine is aged for 11 months on its fine lees, adding texture and depth.
- A low pH of 3.08 contributes to the wine's vibrant freshness.

## Food pairing

The wine's bright acidity cuts through richer sauces and complements the natural sweetness of seafood, while its subtle sweetness and roundness provide a pleasing contrast to savory dishes. The wine's complexity can stand up to a variety of herbs and spices.

## Wine making process

The winemaking process for Domaine Champalou's Vouvray Sec begins with hand-harvested grapes, picked early in the morning to maintain freshness. The grapes are gently pressed using pneumatic presses. Fermentation takes place in stainless steel tanks at low temperatures, employing indigenous yeasts. Malolactic fermentation is completed, contributing to the wine's structure. Following fermentation, the wine undergoes an 11-month aging period on its fine lees in stainless steel tanks, a technique that builds texture and complexity while preserving freshness. The domaine practices 'Lutte Raisonnée' and 'Viticulture Durable', indicating a commitment to sustainable farming methods.