A.O.C./A.O.P.
Crémant is a sparkling wine made in the traditional way (secondary fermentation in the bottle). The appellation covers the Saumur, Anjou and Touraine areas though most Crémants are made in the departments of Maine-et-Loire and Indre-et-Loire. Crémant de Loire must be stored for at least a year in growers’ cellars before it can be released. Wine making process: all of the Loire grape varieties can be used, except for Sauvignon. Chenin forms the backbone of the blend, which differentiates it from Crémants from other regions which are often drawn from Chardonnay and Pinots. The grapes are not only harvested by hand, they are also crushed in a chainless press. Bottle fermentation takes place during a secondary fermentation in the bottle after a blend of yeast and sugar has been added. The wines are aromatic, lively, intense and clean with delicate, long-lasting bubbles. Try as appetisers, or with shellfish, fish and goats cheese.
Grape varieties: Vins effervescents : chenin, cabernet-sauvignon, cabernet franc, pineau d'Aunis, pinot noir, chardonnay, menu pineau, grolleau
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