Chateau Moncontour Vouvray Demi Sec

Chateau Moncontour Vouvray Demi Sec


– Harvest just after the sec from a specific plot named “Monaco”

– Slow pressing at low pressure

– Must selection during pressing phase

-Fermentation in tanks with temperature control (17°-18° Celcius) during

one month. We stop the fermentation

-in order to keep around 20g/l of residual sugar.

– Natural yeast

– 12 % alc by volume / 21g/l residual sugar


– Six months with fining and regular racking (lies aging process)


– Pale yellow with green tints

– Fresh Nose with white flowers aromas

– Soft in the mouth with a nice acidity, fat and delicate finish

– Strong Aromas


– Pre-dinner drink or afternoon wine

– Dry sausages, ham, and “charcuterie” in général

– Fish or white meat with cream spicy sauce

-Oriental spicy Dishes

– Cuisine that mix sweet and salt

– Goat cheese and blue cheese

– Fruit tart

– Serve at 8°C (46°F)

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