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.

Wine‑making

Hand‑harvested grapes. Traditional Method (Champagne style). Slow pressing at low pressure, careful must selection during pressing. Fermentation in temperature‑controlled tanks (17–18 °C) for three weeks. Regular blending of wines from Vouvray and Reugny. Matured at least 12 months on lees after the second bottle fermentation. Dosage 6–7 g/L.

Tasting notes

Pale yellow with green reflections. Fresh nose with white citrus aromas. On the palate: white flowers and toasty notes. Delicate bubbles, harmonious acidity and finesse, crisp clean finish.

Food pairing

Party wine, aperitif cocktails. Seafood and shellfish (scallops, oysters).

Serve well chilled, around 6 – 8 °C.