1605 San Pablo Avenue, Berkeley, CA 94702


Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Vouvray Brut Méthode Traditionnelle
Chenin Blanc 20 years average Clay, limestone 3.5 ha
Chenin Blanc 35 years average Clay, limestone 13.5 ha
Le Portail
Chenin Blanc 16 years Clay, silex 1 ha
Vouvray “Les Fondraux”
Chenin Blanc 45 years average Clay, silex 4 ha total
Vouvray “La Moelleuse”
Chenin Blanc 45 years average Clay, silex 4 ha total
Vouvray “Les Tries”
Chenin Blanc 45 years average Clay, silex 4 ha total
* "ha" = hectares; one hectare equals roughly two and a half acres


• Certified Sustainable Farming by Terra Vitis. Will be certified Organic beginning with 2023 harvest
• All grapes harvested by hand
• Slow fermentation with indigenous yeasts only
• Malolactic fermentation occurs naturally depending on the vintage

Vouvray Brut “Méthode Traditionnelle”:

The grapes for the Vouvray Brut are picked at maturity, and early in the morning to best respect the quality of the fruit. The must is then fermented in stainless steel and the wine is raised on fine lees before bottling. A second natural fermentation takes place once the wine is in bottle that gives its effervescence. The bottles are aged sur lattes for two years before disgorgement. Dosage varies from vintage to vintage with a maximum residual sugar of about 3 grams. The Vouvray Brut "Méthode Traditionnelle" is a blending of three different vintages per cuvée.


Harvest occurs early in the morning and the fruit is then immediately pressed. Fermentation takes place in stainless steel cuves. A low temperature is kept while the wine is raised on fine lees in the cuve for eleven months and then is bottled in September.

Vouvray Le Portail:

The Portail is the parcel of vines located between the gate to the Champalou’s property and their winery, on top of the caves that house the wines. Grapes are picked by hand and pressed immediately. The juice is then vinified in 500 L wooden barrels. After fermentation, the wine sits on its lees for eighteen months in barrel with regular stirring before bottling.

Vouvray “Les Fondraux” :

Like the Vouvray, harvest happens early in the morning for the Fondraux and the grapes are immediately pressed. The juice in then transferred into 500-L wooden barrels for a slow fermentation. The finished wine has approximately 20 g/L of residual sugar, depending on the vintage. Each year, the balance is determined by tasting. When the right balance is achieved, the wine is chilled to stop fermentation. The wine is aged in the same vessel on its lees for eleven months before bottling.

Vouvray “La Moelleuse”:

Grapes are sorted by hand in order to best select botrytized berries and the ones with the largest concentration of sugar from raisining (passerillage). The level of botrytis in the grapes used to make this wine depends on the vintage. The 2015 vintage has 63 g/L of residual sugar.

Vouvray “Les Tries”:

The fruit is sorted, grape by grape, to find the best and most concentrated grapes. Les Tries is only produced in years in which noble rot fully develops. In the last twenty years, only 5 vintages have been produced: 1996, 1997, 2003, 2009, and 2015.


The Champalou’s dry and off-dry Vouvrays have become among the most frequently seen on the American restaurant list, and no wonder, given both their phenomenal quality:price rapport and their style.

David Schildknecht, The Wine Advocate

General Information

Catherine, Didier & Céline Champalou
Annual Production
10,000 cases
Haute Valeur Environnementale (certified), Organic (practicing)
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