Château Moncontour is one of the oldest wine estates in the Loire Valley, dating back to the time of Saint Martin. Celebrated by Balzac as “my predilection,” the estate has been lovingly preserved by the Feray family since 1994. Today, its 130 hectares of vineyards stretch across the Vouvray, Crémant de Loire and Touraine appellations, offering a breathtaking view over the Loire Valley.

Winemaking

Slow pressing at low pressure, careful must selection during pressing (tête de cuvée is the free‑run juice plus first press). Fermentation in temperature‑controlled tanks (17–18 °C) for three weeks. Regular blending of specific cuvées and reserve wines to ensure consistent style year after year. Matured on lees for an average of 18 months after the second bottle fermentation. Average dosage around 7 g/L.

Tasting notes

Pale yellow with green tints. Fresh nose with green apple, white flowers and toasty aromas. Harmonious palate with fine acidity, delicate bubbles and a crisp, elegant finish.

Food pairing

Aperitif and celebrations, all kinds of finger food. Cocktails (e.g., Royal Mojito). Seafood such as lobster or oysters. Spicy oriental dishes, sushi. Goat cheese. Chocolate or fruit‑based desserts.

Serve well chilled.