Crémant de Loire 

 

Appellation : Appellation Crémant de Loire Contrôlée

 

Grape varieties: Blanc des Blancs100% Chardonnay

 

Soil : flint, clay-limestone 

 

Growing practices: Val de Loire Guyot pruning, manual and mechanical leaf removal, manual harvest

 

Vinification: After primary fermentation, blending and bottling, a second alcoholic fermentation occurs in the bottle (Traditional Method). The blended wine is put in bottles along with yeast and a liqueur, stopped with a crown cap and stored in the cellar horizontally during 24 months. After ageing, bottles undergo the process of riddling. They are placed vertically in order to push sediments toward the neck of the bottle. Disgorging is done by freezing, then the bottles go through the process of dosage which defines dry and half-dry wines. Finally the bottles are corked and prepared for commercialization.

 

Annual production: 5 000 - 10 000 bottles

 

Tasting notes :

  • Elegant color with golden hints
  • Aromas of citrus, honey, apricot with floral notes
  • This wine amazes by its freshness, vivacity, as well as its fine bubbles

 

Food pairings: appetizer, tapas, fish, dessert

 

Service temperature : Serve fresh 4-8°C, in champagne flutes

 

Ageing potential : The optimal consumption of this wine is within first threes years of its commercialization

 

AOC Сremant de Loire ENG.pdf
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Saumur Méthode Traditionnelle Cuvée Excellence Brut

 

Appellation : Appellation Saumur Contrôlée

 

Grape varieties: Chenin Blanc 85%, Chardonnay 15%

 

Soil : flint, clay-limestone 

 

Growing practices: Val de Loire Guyot pruning, manual and mechanical leaf removal

 

Vinification: After primary fermentation, blending and bottling, a second alcoholic fermentation occurs in the bottle (Traditional Method). The blended wine is put in bottles along with yeast and a liqueur, stopped with a crown cap and stored in the cellar horizontally during 18 months. After ageing, bottles undergo the process of riddling. They are placed vertically in order to push sediments toward the neck of the bottle. Disgorging is done by freezing, then the bottles go through the process of dosage which defines dry and half-dry wines. Finally the bottles are corked and prepared for commercialization.

 

Annual production: 15 000 - 20 000 bottles

 

Tasting notes :

  • Elegant color with golden hints
  • Aromas of citrus, white fruits, honey, apricot
  • This wine amazes by its freshness, vivacity, as well as its fine bubbles

 

Food pairings: apperitizer, seafood, coctail crustacean, dessert

 

Service temperature : Serve fresh 6-8°C, in champagne flutes

 

Ageing potential : The optimal consumption of this wine is within  first threes years of its commercialization

 

 

AOC Saumur Méthode Traditionnelle Brut E[...]
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Saumur Méthode Traditionnelle Cuvée Excellence Demi-Sec

 

Appellation : Appellation Saumur Contrôlée

 

Grape varieties: Chenin Blanc 85%, Chardonnay 15%

 

Soil : flint, clay-limestone 

 

Growing practices: Val de Loire Guyot pruning, manual and mechanical leaf removal

 

Vinification: After primary fermentation, blending and bottling, a second alcoholic fermentation occurs in the bottle (Traditional Method). The blended wine is put in bottles along with yeast and a liqueur, stopped with a crown cap and stored in the cellar horizontally during 18 months. After ageing, bottles undergo the process of riddling. They are placed vertically in order to push sediments toward the neck of the bottle. Disgorging is done by freezing, then the bottles go through the process of dosage which defines dry and half-dry wines. Finally the bottles are corked and prepared for commercialization.

 

Annual production: 10 000 - 15 000 bottles

 

Tasting notes :

  • Elegant color with golden hints
  • Aromas of citrus, white fruits, honey, apricot, hazelnut
  • It’s a round and tender wine which amazes by its fine bubbles

 

Food pairings: apperitizer, seafood, exotic and mediterranean dishes, dessert

 

Service temperature : Serve fresh 6-8°C, in champagne flutes

 

Ageing potential : The optimal consumption of this wine is within  first threes years of its commercialization

 

 

AOC Saumur Méthode Traditionnelle Demi-s[...]
Document Adobe Acrobat [277.0 KB]

Saumur Méthode Traditionnelle Cuvée Excellence Rosé

 

Appellation : Appellation Saumur Contrôlée

 

Grape varieties: Cabernet Franc 80%, Grolleau 20%

 

Soil : flint, clay-limestone 

 

Growing practices: Val de Loire Guyot pruning, manual and mechanical leaf removal

 

Vinification: After primary fermentation, blending and bottling, a second alcoholic fermentation occurs in the bottle (Traditional Method). The blended wine is put in bottles along with yeast and a liqueur, stopped with a crown cap and stored in the cellar horizontally during 18 months. After ageing, bottles undergo the process of riddling. They are placed vertically in order to push sediments toward the neck of the bottle. Disgorging is done by freezing, then the bottles go through the process of dosage which defines dry and half-dry wines. Finally the bottles are corked and prepared for commercialization.

 

Annual production: 10 000 - 15 000 bottles

 

Tasting notes :

  • Elegant color with saumon hints
  • Aromas of small red fruits (strawberry, cherry)
  • It’s a round and fruity wine which amazes by its fine bubbles

 

Food pairings: apperitizer, grill dishes, exotic dishes, dessert

 

Service temperature : Serve fresh 6-8°C, in champagne flutes

 

Ageing potential : The optimal consumption of this wine is within  first threes years of its commercialization

 

AOC Saumur Méthode Traditionnelle Rosé E[...]
Document Adobe Acrobat [278.4 KB]