A project between Lionel Gauthier and Jon-David Headrick, La Craie, is made from fruit grown on tuffeau clay soils near the village of Vouvray. Depending on the characteristics of the vintage, this wine is bottled with between 7 and 12 g/L of residual sugar, meaning that this wine is either on the drier side of demi-sec or the sweeter side of sec. Nevertheless, La Craie displays all the winsome charms and flexibility at the table that made Vouvray famous.
