Ch Gaudrelle Vouvray Clos le Vigneau Sec-Tendre 2018 75cl French Wine

Features
Producer
Ch Gaudrelle
Type of drink
White Wine
Size
75cl
Ingredients
100% Chenin Blanc
Region
Loire Valley
Country
France
Production
See More Info
Alcohol
13%
Vintage
2018

Ch Gaudrelle Vouvray Clos le Vigneau Sec-Tendre 2018 75cl French Wine

£15.20

Succulent, off-dry wine with ripe peach and red apple fruit, good weight in the mouth, and an elegant dry finish.

UK SHIPPING £7.00, FREE SHIPPING ON ORDERS OVER £200.00

Allow 2-3 Days For Delivery

Features
Producer
Ch Gaudrelle
Type of drink
White Wine
Size
75cl
Ingredients
100% Chenin Blanc
Region
Loire Valley
Country
France
Production
See More Info
Alcohol
13%
Vintage
2018
The Artisan Winery
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Categories:, , , , Tags:, , SKU: 138517-18
Alcohol is not for sale to people under the age of 18. For the facts about alcohol visit drinkaware.co.uk. A signature will be required on delivery. See Details

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At The Artisan Winery, we have taken the time to develop a dynamic wine list, carefully chosen from iconic producers and boutique estates around the globe, with the discerning palate in mind. Here you will find the most amazing selection to tantalize your taste buds. Whether you are looking for a crowd pleaser or a special gift, you will find the perfect bottle as you scroll through our selection. Discover everything from rich fruit-forward South African reds to a delicate Italian sparkling rosé to help make any occasion extra special.

Producer

Located in the heart of the Vouvray appellation between Tours and Amboise, on the right bank of the River Royale. Founded in 1931 by the grandfather of Alexander Monmousseau, the estate of Château Gaudrelle covers fifteen hectares of vineyards, averaging approximately forty years old.

Vineyard

These Chenin Blanc vines are planted on mostly clay limestone with some silicate. The climate is oceanic and the vineyards are south and south-west facing. In order to protect the environment, minimum amounts of pesticides are used.

Winery

Grapes were pneumatically pressed, and the must was filtrated during pressing. A six to twelve-week fermentation period in 600-litre barrels began just six hours after picking. The wine spent four months on its lees, three of them just on fine lees.

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