For centuries, the white Pineau produced on both sides of the Loire River, in Montlouis-sur-Loire and Vouvray, was called "vin de Vouvray". It is only when the creation of the "AOC" that Montlouis, conscious of its originality, became independent and became a communal appellation. The AOC Montlouis-sur-Loire extends its appellation area upstream from Tours, on the confluence of the Loire and Cher rivers, at the meeting point of the two valleys, on a south-east sloping promontory.
At the top of the promontory, the soil of Montlouis-sur-Loire is composed of clay topped with sand and coarse elements of flint and chalk. The tuffeau always remains within reach of roots. Montlouis-sur-Loire enjoys particularly mild climatic conditions: the influences of the ocean penetrate through the two widely open valleys, which favors the over-ripening of the grapes and produces dry white wines of high maturity.
Planted on approximately 370 hectares, the vineyards of Montlouis-sur-Loire allow an annual production of approximately 15,000 hectoliters, of which 45% are still wines and 55% are fine bubbles. Montlouis-sur-Loire wines are made from the Chenin Blanc grape variety. According to their sweetness, Montlouis-sur-Loire wines are tender, ample or opulent, but always very fresh. The dry whites are rich and racy. Montlouis-sur-Loire wines have a great aptitude for ageing with very delicate evolutions during the first decade. These qualities are fully found in the products offered by Domaine de la Taille aux Loups, Domaine François Chidaine or Domaine du Rocher des Violettes.
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