The late Jean-Michel Vigneau began steering the family domaine in an organic direction in the early ’90s and by 1999 VigneauChevreau received its biodynamic certification. As well as making Vouvrays from their own vines, Vigneau-Chevreau also control the Clos de Rougemont of the historic Abbey of Marmoutier. However, over the centuries, the abbey and its vineyard fell into disrepair, the final blows being dealt by the French Revolution and the ravages of phylloxera. In the early 1990s, Vigneau-Chevreau was awarded vineyard rights to the Clos (for 50 years) in exchange for restoring it to its original grandeur. The site was replanted with a careful selection of vines from Vigneau-Chevreau’s best terroirs. Sparkling Vouvray accounts for under 2% of the appellations output.
Vigneau-Chevreau Vouvray Petillant Brut
The Pétillant Brut has fewer atmospheres of pressure than méthode traditionnelle wines, and is gently sparkling. Dry, with crunchy apple flavours, it is an excellent and original aperitif.