The variety of soils and grape varieties within the vast area of Touraine echoes the expressive diversity of its refined and fruity white, red, rosé and sparkling wines.

Characteristics:

Wine production : 280,000 hl, represented by red (38%), white (42%), fine sparkling wines (12%) and rosé (8%).

Average yield : reds and rosés : 60 hl/ha; whites and sparkling wines: 65 hl/ha

Grape varieties :

• Red: Gamay (over 60% of the harvest), Cabernet Franc, Cot, Cabernet Sauvignon, Pineau d'Aunis, Pinot Noir...
• White: Sauvignon (almost 80 %), Chenin Blanc and some Chardonnay.

Grape growing techniques : Density – 5,000 rootstock/ha. Pruning – Simple or Double Guyot.

The vineyard

Situation : The appellation area extends from the outer limits of Anjou bordering Sologne in a zone formed by the Loire and its affluents, situated in 104 districts in Indre & Loire and 42 in Loire & Cher. Most of the vineyard is located southeast of Tours, on the slopes overlooking the Cher and in between the Cher and the Loire.

Surface area : 5,500 ha

History : The foundation of the monastery of Marmoutier in 372 marks the start to the development of the vineyard of Touraine. The proximity of the waterways played an important role in the expansion of the vineyard, as the rivers facilitated communication and shipments. This development reached its peak during the 19th century, when Touraine was, for nearly 100 years, one of the leading suppliers of wine in Paris. After a period of crisis lasting until the Second World War, Touraine began to definitively focus on the production of quality wines.

Soils : The nature of the soils varies with flint stone clay, clayey-limestone on a chalk subsoil, and sand on a clay layer from the Eastern zone; but also fine gravel and sand.

Climate : A maritime Western influence becomes progressively continental as it moves towards the East. The differences in climate combined with the different soils determine the choice of grape varieties (late ripening ones in the Western areas, earlier ones on the Eastern side), thereby producing a great variety of wines.

Tasting notes

White : The Sauvignon wines are aromatic. Lively on the palate, they evoke broom, honey suckle and tropical fruit. Chenin Blanc is essentially used to produce fine sparkling wines translating to delicate scents of cake, granny smith apples and honey.

Red : Gamay, often on its own, produces light and frank wines with aromas characteristic of red berries. Blended wines associate this youthful and fresh side to the structure of other varieties (Cabernet Franc and Cot).

Rosé : Traditional blends produce fresh and delicate wines.

Serving temperature : Rosé and white wines, whether still or sparkling, are served at 10°C; Gamay or blended reds are slightly chilled and served at 14°C.

Ageing potential : Most of the AOC Touraine wines should be consumed within 2 years. The well-structured reds evolve nicely after 3 or 4 years ageing.