Crémant de Loire
Amazes by its freshness, vivacity, as well as its fine bubbles
Appellation : Appellation Crémant de Loire Contrôlée
Grape varieties : Blanc des Blancs 100% 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
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
Document Adobe Acrobat [247.0 KB]
Saumur Méthode Traditionnelle Cuvée Excellence Brut
Amazes by its freshness, vivacity, as well as its fine bubbles
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 throught th 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
Food pairings : appetizer, 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
Document Adobe Acrobat [253.1 KB]
Saumur Méthode Traditionnelle Cuvée Excellence Demi-Sec
Round and tender with fine bubbles
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 stores 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
Food pairings : appetizer, 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
Document Adobe Acrobat [277.0 KB]
Saumur Méthode Traditionnelle Cuvée Excellence Rosé
Round and fruity with fine bubbles
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 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 salmon hints
- Aromas of small red fruits (strawberry, cherry)
Food pairings : appetizer, 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
Document Adobe Acrobat [278.4 KB]
Version imprimable 