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AIMÉ BOUCHER
VOUVRAY CHENIN BLANC
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Winemaking
We produce a part of this cuvee with 12 hours of skin maceration and another part from directly pressed grapes. Low temperature wine making (59-60 F°) for part of the cuvee in a fresh cellar to emphasize the aromas. Kept in vats on fine lees to develop the aromas through micro-oxygenation.
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Tasting
Our Vouvray is stunning with its elegancy and freshness which carry through the ripe fruity palate, marrying with hints of honey and apricots.
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Food pairing
Definitely, the best friend of Asian food but enjoyable at any occasion with fishes, charcuteries, BBQ pork spareribs or simply as an aperitif.