Vouvray AOC
French AOC appellation in the Touraine district of the Loire Valley for white wines exclusively from Chenin Blanc. Produces the full spectrum from dry to sweet, and still to sparkling.
Permitted Varieties
Key Regulatory Constraints
- Grape: 100% Chenin Blanc
- Maximum yield: 52 hl/ha (still), 65 hl/ha (sparkling)
- Minimum alcohol: 11% vol (still), 9.5% vol (sparkling base)
- Sweetness labeling based on residual sugar
Vouvray AOC
Technical Summary
- Classification: AOC (Appellation d’Origine Contrôlée)
- EU Registration: Protected Designation of Origin (PDO)
- Geographic scope: 8 communes around Vouvray, Indre-et-Loire department
- Wine type: White only (100% Chenin Blanc)
- Styles: Still (sec, demi-sec, moelleux) and sparkling (pétillant, mousseux)
- Unique feature: Single variety produces full stylistic spectrum
Regulatory Constraints (Verified)
Ampelographic Composition
- Permitted variety: Chenin Blanc (100%) — locally called “Pineau de la Loire”
- No blending permitted
- Source: Cahier des Charges AOC Vouvray, Art. 5
Geographic Delimitation
- Communes: Vouvray, Chançay, Noizay, Reugny, Rochecorbon, Sainte-Radegonde-en-Touraine, Vernou-sur-Brenne, Parçay-Meslay
- Total vineyard area: ~2,200 hectares
- Soil: Tuffeau (chalky limestone) with clay-flint overlay
- Source: Cahier des Charges, Art. 3
Yield Limits
| Style | Maximum Yield |
|---|---|
| Still wines | 52 hl/ha |
| Sparkling (Pétillant/Mousseux) | 65 hl/ha |
- Source: Cahier des Charges, Art. 7
Sweetness Categories (Still Wines)
| Category | Residual Sugar |
|---|---|
| Sec (Dry) | ≤8 g/L |
| Demi-Sec (Off-dry) | 8-30 g/L |
| Moelleux (Sweet) | >30 g/L |
- Labeling: Sweetness indication recommended but not always mandatory
- Source: Cahier des Charges, Art. 8
Minimum Alcohol
| Style | Minimum Alcohol |
|---|---|
| Still wines | 11.0% vol |
| Sparkling base wine | 9.5% vol |
- Source: Cahier des Charges, Art. 8
Sparkling Wine Production
- Methods permitted: Traditional method (méthode traditionnelle)
- Pétillant: 1.0-2.5 bar pressure
- Mousseux: Minimum 3.5 bar pressure
- Source: Cahier des Charges, Art. 8
Enological Implications
Evidence-Backed Implications
Single variety, multiple styles:
- Same Chenin Blanc grape produces dry to sweet, still to sparkling
- Vintage conditions heavily influence style proportions
- Producer decision: harvest timing determines sweetness potential
Chenin Blanc acidity:
- High natural acidity enables balanced sweet wines
- Provides structure for sparkling production
- Supports extended aging potential (30+ years for best moelleux)
Botrytis role:
- Noble rot develops in favorable autumns
- Essential for Moelleux production
- Multiple harvest passes (tries successives)
Operational Observations
Vintage-driven style decisions:
- Warm, dry years: more Sec production
- Humid autumns: Moelleux opportunity (botrytis)
- Cool years: sparkling base wine focus
Sweetness labeling ambiguity:
- Historical inconsistency in sweetness labeling
- “Sec” has ranged from truly dry to perceptibly sweet
- Consumer confusion documented
Frequent Compliance Risks
Sweetness Category Misrepresentation
- Risk: Labeling as “Sec” with >8 g/L residual sugar
- Impact: Consumer deception; regulatory violation
- Mitigation: Laboratory analysis; accurate labeling
Sparkling Method Compliance
- Risk: Using non-traditional method for Mousseux
- Impact: Cannot be labeled Vouvray Mousseux AOC
- Mitigation: Production method documentation
Yield Differentiation
- Risk: Still wine yield (52 hl/ha) vs sparkling (65 hl/ha) confusion
- Impact: Non-compliance
- Mitigation: Separate yield tracking by style
Relevant Grape Varieties
- Chenin Blanc — sole permitted variety (100%)
References
- Cahier des Charges AOC Vouvray
- INAO
- URL: https://www.inao.gouv.fr/
Last Updated: January 6, 2026