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Montlouis-sur-Loire- AOC by decree on 6th December 1938

With a range of dry, tender, sweet and even sparkling nectars, Montlouis-sur-Loire  are wines which bring a delicate, aromatic bouquet to your glass.


The vineyard
Geographical location:
The area covered by the appellation is upriver from Tours, in an area between the Loire and Cher rivers, at the meeting point between the two valleys on a South-east sloping headland. It is spread across 3 communes.

Surface area: 370 ha (900 acres)
History: For centuries, the white Pineau wine produced on both sides of the Loire, in Montlouis and Vouvray, was known as “Vouvray wine”. It was only when the Appellations d’Origine Contrôlée (AOC) were defined that Montlouis, aware of its singular nature, decided to break free and become an independent village appellation.
Types of soil: At the top of the headland, the soil is made up of clays overlaid with sand blown there from the Loire and Cher rivers, and with coarse pieces of flint and chalk. Limestone (Turonian chalk) is always within reach of the roots.
Climate: Surrounded by natural geographical borders (the River Loire to the North, the River Cher to the South and the hill forests of Amboise in the East), Montlouis-sur-Loire enjoys particularly mild weather conditions: the influence of the ocean comes in along the two wide open valleys, stimulating the over-ripening of the grapes and producing highly mature dry white wines. The creation of tender (off-dry) and sweet wines depends on climatic variations -  the vintage year is a decisive factor.

The wine
Annual production:
Roughly 15,000 hl (45% still wine; 55% sparkling wine)
Basic yield: 52 hl/ha for still wines, 65 hl/ha for sparkling wines
Grape varieties: Chenin Blanc (Pineau de la Loire)
Dominant growing practices: Density of 6,600 plants/ha. Fan pruning, inevitably short.

Sensory characteristics:
Rich and bright straw yellow appearance for sparkling and slightly sparkling wines, tending more towards a golden appearance with hints of amber for mature sweet wines.
Always flattering when young (white flowers, lemon verbena, citrus fruits and brioche for sparkling wines), Montlouis wines develop notes of almond, quince, honey and wax and have a pronounced minerality.
Depending on how sweet they are, the wines can be tender, ample or rich, but are always full of freshness. Dry white Montlouis wines are rich and distinguished.
Serving temperature: Sparkling wines at 8°C; dry wines at 11°C; tender and sweet wines should be decanted and served chilled to 6-8°C, so that you can sense their development.
Ageing potential: Great potential for ageing with very delicate evolution during the first decade and gradual blossoming.

Cliquez pour agrandir
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 :
A Colourful Vitamin-Packed Housewarming
A Grand Dinner Party
Moral Support
When Asia Comes To Dinner
A Girls' Night

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