The Vigneau-Chevreau family have been making wine since 1875, and the 30-hectare domaine is planted entirely with Chenin Blanc. The late Jean-Michel Vigneau saw the benefits of organic viticulture in the early 90s and by 1999 the Domaine was certified organic. The new generation of the Vigneau family have gone one step further by becoming one of only two estates in Vouvray to be certified Biodynamic. Time and time again, our visits to the Vigneau corridor-like cave cut deep into the hillside above Chançay prove to be amongst the most memorable of the year. The delicious more forward Vouvray Silex is from the flint and clay soils. It is fermented and matured in stainless steel tank at a cool temperature. A small proportion is matured in barrel to add complexity. As the vines have aged, the monopole Clos de Rougemont, from a small vineyard close to Tours, has even greater depth of flavour, and a delicious long dry finish. It is planted on pure limestone soil and vinified in barrel with a tiny proportion of new oak. A truly stellar Vouvray! The Demi-Sec “Clos de Vaux” is picked in October with many successive passes through the vines. The extra ripe grapes make a wine of 25 g/l, perfect for Asian inspired cuisine. 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 or you could try decanting it and drinking it throughout a meal!