Catherine and Didier Champalou farm twenty-one hectares of Chenin Blanc vineyards on clay, limestone, and siliceous soils in the Vouvray AOP. They embrace sustainable farming and organic viticulture, maintaining soils are rich, deep, and aerated though regular plowing. Cover crops are planted in between the rows to help with excess water absorption and to encourage microbiotic activity in the vineyard. The Champalou house style produces wines of great elegance and highly aromatic intensity with impeccable balance. Richly textured with excellent cut and mineral tension, this 2016 Vouvray Sec is a classic with flavors of white peach, green apple, honey, mushrooms, and chalky wool. A perfect partner to seafood and white meats.