Fine bubbles which will tickle your taste buds!
The parcels of vines are located in Bellevigne-en-Layon (Faye d'Anjou and Thouarcé).
The soils are made of clay and schist. Crémant de Loire is mainly made out of two grapes: Chenin Blanc (80%) and Chardonnay (20%).
The grapes are handpicked as carefully as possible in crates. These crates are able to contain at least 22 kilos of fruits. Chenin Blanc and Chardonnay are picked up early in the harvest season, during the first two weeks of September but it can be by the end of August if the grapes are ready.
The tractor brings the crates to the winepress where the grapes are gently brought down. The press cycle is very smooth not to alterate the grapes.
Once this step is over, the alcoholic fermentation takes place in stainless steel vats.
After that, the fermentation process continues in bottles for 15 months. Within this resting period, the yeasts still act on the wine and bring carbonic gaz to create Crémant de Loire. Before extracting the sediments from the bottle, we need to riddle the bottles twice a day on wooden racks in order that the sediments come down in the bottle''s neck.
Then, we can remove the sediments from the sparkling wine and add an expedition liqueur in the bottle. This one can be lighter or stronger depending on the sparkling we want to produce: dry or semi-dry.
By the end of the removal and after some rest, Crémant de Loire is ready to drink !
Duration: 2 years
Sparkling white wine with fine and light bubbles. Ivory colour with golden tints. On the nose, we feel citrus fruits, white flowers and fresh bread. It is fresh in the mouth, smooth and lively. Chenin comes out very clearly.
Tasting temperature: 7°C to 8°C
Best served fresh between 7°C and 8°C. Perfect for cocktails and appetizers. Seafood is pairing well with minerality and freshness from the Crémant. For deserts, try some fruits tarts or chocolate cakes.