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Touraine- AOC by decree on 24th December 1939

The variety of soils and grapes in the vast Touraine AOC area  is highlighted by the diversity with which its fine and fruity white, rosé, red and sparkling wines express themselves.


The vineyard
Geographical location:
The area covered by the appellation stretches from the outer limits of the Anjou region to the gateways of the Sologne, in an area of confluence formed by the Loire river and its tributaries. It extends across 104 communes in the Indre-et-Loire department and 42 in the Loir-et-Cher. The main part of the vineyard is found to the South-east of Tours, on the hillsides overlooking the Cher and between the Cher and the Loire.


Surface area: 5,500 ha (13,600 acres).
History: The beginning of the extension of the Touraine vineyard can be traced back to the foundation of the Marmoutier monastery by Saint Martin in 372. The proximity of the waterways played a very important role in the growth of the vineyard as the rivers provided a means of communication that helped the development of the export trade. This development was at its peak during the 19th century, by which time the Touraine had for a century been one of the capital’s main suppliers of wine. Following a period of crisis that lasted until the Second World War, the Touraine turned once and for all towards quality wines.
Types of soil: The soils in the Touraine are very varied, with “perruches” (clay mixed with flint),  “aubuis” (argilo-calcareous on a chalky subsoil) and sands on clays in the East; but also light gravel and shelly sand.
Climate: Influence of the sea in the West, which gradually takes on a continental character as you proceed Eastwards. These climatic differences combined with the different soils determine the selection of grape varieties grown (later ripening varieties in the West and early varieties in the East) and therefore the variety in the wines produced.


The wine
Annual production:
280,000 hl including about 38% red, 42% white, 12% sparkling and 8% rosé.
Basic yield: Reds and rosés: 60 hl/ha; white and sparkling wines: 65 hl/ha
Grape varieties:
- Red: Gamay (more than 60% of the harvest), Cabernet Franc, Côt, Cabernet Sauvignon, Pineau d’Aunis, Pinot Noir
- White: Sauvignon (almost 80%), Chenin Blanc and secondarily Chardonnay.
Dominant growing practices: Density of 5,000 plants/ha. Generally single or double Guyot pruning.

Sensory characteristics:
White: Sauvignon wines are aromatic and very lively wines that call to mind broom, honeysuckle and exotic fruits. The Chenin Blanc grape is mainly intended for sparkling wines, in which it expresses delicate scents of brioche, green apple and honey.
Red: The Gamay grape, often used in varietal wines, gives light, straightforward wines with characteristic red fruit aromas. Blended wines combine this young fresh aspect with the structure offered by other grape varieties.
Rosés: Classical blends give fresh and delicate wines; the Pineau d’Aunis gives a spirited rosé with a uniquely spicy overtone.
Serving temperature: Rosé and white wines, whether still or sparkling, are served at 10°C; red Gamay or blended wines are cooled to 14°C.
Ageing potential: Most Touraine AOC wines blossom within 2 years. More full-bodied reds develop positively after 3 to 4 years of ageing.

Cliquez pour agrandir
Where to find this wine?
This wine will enhance :
White meats in sauce
Also goes well with
For a variety of occasions :
Football Night
Fresh Air Cuisine
A Girls' Night
A Relaxed Aperitif
When Asia Comes To Dinner
Brunch Sunday

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