Saint Martin

This cuvée was only produced in 2009, from a late harvest, then fermented and aged in french oak for 12 months. This peculiar vintage offered a spectacular maturity and allowed us to create this wonderful dry Vouvray with a light residual sugar (3g/L), that imparts its full bodyness.


Late harvest, manual.

Fermentation and ageing in oak barrels, 12 months.

Residual sugar : 3g/L

Tasting notes


This unique cuvée will pair perfectly with the most sophisticated fishes and seafood dishes, white meats and poultry. But also on your cheese and charcuterie platters.


Asparagus puff pastry with mousseline sauce. Roasted Loire pike fish with skin, with artichoke thistle gratin.


Best served between 8 et 12°C

Ageing potential : between 30 and 60 years depending on storage conditions.

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