 Wine production in this area is highly variable and dependent on climate conditions.Cooler years promote the production of dry "(sec)" and sparkling Vouvray, while a warmer, more favorable vintage encourages the production of sweet "moelleux" or "liquoreux" styles produced by noble rot in a manner similar to the sweet dessert wines of Sauternes.With the naturally high acidity of Chenin blanc, Vouvrays from favorable vintages have immense aging potential.