Almost two of the three Vouvray wines that come out on the market are sweet wines produced using the traditional method. Didier and Catherine Champalou have been producing this dry, delicious, full of energy Chenin Blanc, aromatic Vouvray for some years now. Its acidity is as drastic as putting your face under running water in the summer. It doesn't look like a champagne, it would be almost like a mistake. At the level of pleasure and quality-price relationship, it plays in its own separate category without any real opponent.
The grapes for the Vouvray Brut are picked at maturity, and early in the morning to best respect the quality of the fruit. The must is then fermented in stainless steel and the wine is raised on fine lees before bottling. A second natural fermentation takes place once the wine is in bottle that gives its effervescence. The bottles are aged sur lattes for two years before disgorgement. The Vouvray Brut "Méthode Traditionnelle" is a blending of three different vintages per cuvée.