The gentle hills of Vouvray have stony slopes and valleys that have flinty-clay and limestone soils. The must is slowly pressed and selected during the pressing phase. Fermentation in stainless steel tanks with temperature control during almost 8 weeks. Fermentation is stopped to keep around 25g/L of residual sugar.. Pairs well with all fish dishes, especially those with cream or mushroom sauces, chicken, veal or pork. Also lovely with salads or on its own as an aperitif.