Montlouis-sur-Loire

For centuries, the white Pineau produced on both sides of the Loire—in Montlouis-sur-Loire and Vouvray—was known as “Vouvray wine.” It was not until the creation of the appellations d’origine contrôlée that Montlouis, recognizing its distinctiveness, gained its independence and became a municipal appellation by decree on December 6, 1938. The Montlouis-sur-Loire Appellation d’Origine Contrôlée (AOC) extends its appellation area upstream from Tours, in the area between the Loire and Cher rivers, at the point where the two valleys meet, on a promontory sloping toward the southeast. It spans three municipalities

At the summit of the promontory, the soil of Montlouis-sur-Loire consists of clay layers overlaid with sand blown in from the Loire and Cher rivers, as well as coarse fragments of flint and chalk. Tuffeau (Turonian chalk) remains within reach of the roots. Bordered by natural geographical boundaries (the Loire to the north, the Cher to the south, and the Amboise forest massif to the east), Montlouis-sur-Loire enjoys particularly mild climatic conditions: oceanic influences penetrate through the two wide-open valleys, which promotes the over-ripening of the grapes and produces dry white wines of high ripeness. The production of off-dry or sweet wines depends on climatic variability: the vintage effect is decisive.

Planted across approximately 370 hectares, the vineyards of Montlouis-sur-Loire yield an annual production of about 15,000 hectoliters, of which 45% are still wines and 55% are sparkling wines. Montlouis-sur-Loire wines are made from the Chenin Blanc (Pineau de la Loire) grape variety. They feature a deep, luminous straw-yellow color for the sparkling and semi-sparkling wines, which tends toward golden with amber highlights for the sweet wines when mature. Always pleasing when young (white flowers, verbena, citrus, and brioche for the fine-bubbled wines), Montlouis wines develop notes of almonds, quince, honey, and wax, with a pronounced minerality. Depending on their sweetness level, Montlouis-sur-Loire wines are delicate, full-bodied, or opulent, yet always remarkably fresh. The dry whites are rich and elegant. Montlouis-sur-Loire wines have great aging potential, with very subtle evolution during the first decade and a gradual unfolding of their character. These qualities are fully reflected in the wines produced by Domaine de la Taille aux Loups, Domaine François Chidaine, and Domaine du Rocher des Violettes.