Cheverny

Cheverny or the elixir of kings

One of the symbols of the Touraine region, often referred to as the vineyard of the Loire châteaux, Cheverny covers an area of 550 hectares spread over 24 communes in the Loire et Cher department. Today, it's one of the least expensive wines on the menu, but it was once a staple of royal and princely feasts. A glimpse of a wine so French!

Cheverny: a very complex grape variety:

In the past, the Loire River, a busy waterway, gave the inhabitants of this region easy access to plants that sometimes came from very far away. Today, the tradition lives on, and winegrowers in this appellation continue to use a wide range of grape varieties. Cheverny wine is still a blend.

Cheverny white wine grape varieties :

Historically, we would mention the following three grape varieties: - Romorantin: native to Burgundy, imported from Beaune by François I. - Menu Pineau, locally known as Arbois. Closely related to Chenin - Meslier provides a perfect base for sparkling wines. Varieties for contemporary blends - Chardonnay: elegance - Sauvignon: strong aromatic expression - Chenin

Grape varieties of Cheverny red wine :

- Gamay: freshness and roundness - Pinot noir, from Burgundy: finesse and subtlety They form the basis of the blend. Complementary grape varieties: - Cabernet franc and Sauvignon, very present in the Bordeaux region - Côt, native to Cahors - Pineau d'Aunis or Chenin noir, the oldest Loire grape variety

Cheverny: terroir and climate

The soils are clayey-siliceous, with a base of Beauce limestone. Temperatures are moderate, with mild springs and summers and cool, wet autumns. As a result, the grapes never over-ripen. To counterbalance these factors, the grape varieties are selected for their high aromatic value.

Cheverny wine: from vine to cellar

Vine cultivation :

The steps involved in maintaining the vines are, in principle, common to all appellations, but their intensity varies from one to another. - Controlling the quantity and quality of the grapes to come. Cut the wood of the vine at a defined height. Eliminate certain buds. - Optimize sunlight and airflow to the bunches by cutting off the upper part of the vine: this is called trimming and, in summer, leaf-thinning: removing some of the leaves around the bunches. - Manual or mechanical harvesting

Cheverny: in the heart of the Chai

The white grapes are placed in a press to extract the juice. The sugar it contains is transformed into alcohol, releasing carbon dioxide. This is alcoholic fermentation. The fermented grape juice is the highly appreciated Bernache. Red grapes are put directly into vats. Alcoholic fermentation then takes place, followed by the transformation of malic acid into lactic acid, reducing the acidity of the wine: this is malolactic fermentation. For rosé wines, the red grapes are pressed in the same way as the white grapes. Once these stages have been completed, the wine is matured in barrels or vats: a simple juice is transformed into a genuine Cheverny to be enjoyed within the year! Dry and fruity, Cheverny white wines are ideal with fish and goat's cheese. Identical characteristics for rosés with fish and grilled meats. Light, fruity and spicy for reds with white meats or grilled meats. Vin Cheverny, classified AOC since 1993, is the only VDQS (vin délimité de qualité supérieure) to produce an appellation sparkling wine!