Vouvray Brut – Troglodyte
100% Chenin Blanc from 15 to 20 year old vines. Aged for 6 months in stainless steel tanks, then sur lattes for 16 to 24 months. Zero dosage, 6 grams residual sugar – it requires optimum fruit ripeness to achieve this kind of RS with zero dosage. Nose of white fruits, with notes of acacia flowers, apple, pear and toasted pistachio on the palate. Fresh and elegant finish. Méthode traditionnelle.
About the Producer
Christiane and Alain Robert founded the domaine in 1973. They are located in Chançay, just east of Vouvray. Their 38 hectares of vineyards, situated around the estate and in the neighboring village of Noizay, are mostly planted with Chenin Blanc, on silex and clay-limestone soil. Chardonnay, Grolleau and Chenin Noir (Pineau d’Aunis) are also cultivated on a few parcels. Their son Cyril, who trained in Champagne, joined them in 2000, followed by his sister Catherine two years later. Catherine brought with her ten years of experience gained in the Loire, including working alongside Jacky Blot at Domaine de la Taille aux Loups. The domaine produces a full range of Vouvrays, sec to demi-sec, moelleux and liquoreux, as well as some méthode traditionnelle Vouvray and Touraine.
Farming practices: Sustainable. Grass is allowed to grow between the rows and no chemical fertilizer is used. Organic matter is brought in to nourish the parcels, starting at the end of autumn. No pesticides are used - they are replaced by pheromones (racks are placed in the vineyard every spring) to combat grape worms by preventing the reproduction of the moths. Use of copper and sulfur only when needed to prevent the development of mildew and black mildew. Depending on the wines, the grapes are harvested either by hand or machine. When machine-harvested, the damaged and rotten grapes are manually removed beforehand in order for the machine to collect perfectly healthy and mature grapes.
Vinification practices: pneumatic pressing – maximum 1.6 bar, in order not to damage the grapes. No chaptalisation, no acidification or de-acidification. Indigenous yeasts for all the fermentations taking place in barrels and for some of the fermentations taking place in stainless steel tanks. Otherwise, use of selected non-aromatic yeasts. In tanks, the alcoholic fermentation is conducted through a temperature-control process. The use of SO2 during all the vinification process and at bottling is kept to a minimum.