Over one hundred year’s experience
With its exceptional know-how dating back to 1886, Monmousseau masters the art of blending Loire Valley appellations and the production of still wines. The variety of the soils in Touraine and the diversity of the area’s grape varieties such as Chenin Blanc, Cabernet Franc or more specifically Cot (Malbec) produce complex and top quality Monmousseau wines. The company selects the best grapes and implements authentic and traditional winemaking techniques, in view of obtaining elegant and prestigious wines with character. The wines are entirely made in the cellar. With its perfect and constant temperature of 12°C, this old quarry is a privileged place for the elaboration of Monmousseau’s wines according to traditional techniques.
The traditional method
The wines are elaborated according to traditional techniques combined with Monmousseau’s expertise. These uniquely made wines are produced following a maturing period of at least 12 months and even sometimes 2 or 3 years to fully express their aromatic potential and taste. The « traditional method » entails carrying out a second bottle fermentation.