Chateau de Valmer - Vouvray Brut label
Chateau de Valmer - Vouvray Brut bottle

Chateau de Valmer - Vouvray Brut NV

White Sparkling Wine

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Item# 13762-NV

Estate

The 32 hectares of the vineyard surround like a horseshoe the terraced gardens in a preserved ecosystem of forests and pastures. Six hectares are planted in the historic enclosure of the walled park. The vines of Château de Valmer, planted on hillsides with clay-limestone soils overlooking the Brenne valley, allow the four facets of the chenin to be declined and produce sparkling, dry, semi-dry and sweet white wines.

With its sense of heritage, the Saint Venant family has managed to preserve one of the last cellars in the region. At a time when concrete tanks are returning to fashion for the greatest Bordeaux castles, they deserve to be listed, as have the castle and terraces since 1930, as part of the inventory of Historic Monuments. These glass concrete vats are thermo-regulated to control temperatures during alcoholic fermentation and thus maintain an optimal temperature. The wines are matured in vats on fine lees for 6 months before being bottled to finish their maturing in peace in the beautifully preserved tufa cellars under the High Terrace of this historic estate.

Climate

Semi-oceanic climate.

Food Pairing

This sparkling Vouvray is distinguished by its scents, its liveliness and its aromas, it is a festive wine. As an aperitif, it can be served with canapés or other appetizers. Its more vinous side gives it the ability to accompany a salad or a fish dish. It will also be a perfect companion at dessert time.

Soil

Sandy soils on the terraces, above, tufa soils covered with sand.

Tasting notes

Beautiful pale yellow color, tinged with green reflections, nice lines of fine bubbles. On the nose, this wine offers notes of almonds, dried fruits and exotic fruits. On the palate, the attack is lively and fresh. The bubbles charm the taste buds and give way to those aromas so characteristic and pleasant of our Loire chenins, such as quince or certain citrus fruits.

Vinification

Manual harvesting of the Château’s vines, pneumatic press. Fermentation in concrete vats in the shape of a horseshoe in the historic cellar dating from the first half of the 20th century (1920-1930). Selected yeasts. Second fermentation in the bottle using the traditional method. The wine was left on slats for 24 months before being marketed.