The bubbles of three vineyards
Created in 1975, the Crémant de Loire appellation may be produced across the Anjou, Saumur and Touraine areas, spanning three hundred communes across five départements. It is a sparkling wine, 90% white and 10% rosé, made by the traditional method — a second fermentation in the bottle, as in Champagne.
Terroir, ageing and style
The diversity of terroirs — tuffeau chalk, clay-limestone, schist, sand, gravel — is reflected in the blend. The wines are kept for at least twelve months on the lees, often in the damp, cool galleries dug along the Loire, ensuring slow, steady maturation; the harvest is done by hand.
The white, based on chenin often complemented by chardonnay, is fresh and lively, with notes of apple, hazelnut and almond; the rosé, carried by cabernet franc and grolleau, plays on red fruit and finesse. Best served well chilled, between 6 and 8°C, as an aperitif or with dessert.