Colour Straw yellow in colour, effervescing in streams of fine pearls.
Nose A intensive nose, fine and elegant, with shades of citrus fruit, honey and acacia conferred by the ageing on the lees (sediment).
Palate A ‘Crémant de Loire’ which is fruity, fresh and crisp on the palate.

VINIFICATION

Hand-harvested, pressing of the entire grape. Yield: 150 Kg per hectare. Selection of first and best juice of the pressing. Controlled choice of yeasts. Blending made with 100% of wines of the first pressing of the year which come from the best local vineyards. Traditionally slow fermentation in a bottle. By law there must be a minimum of one year aging, however, Gratien & Meyer allows over 3 years for its ‘Crémant de Loire’.

ANALYSIS

Alcohol: 12.5 %

GRAPES

Chenin Blanc – Percentage: 50%
Chardonnay – Percentage: 40%
Cabernet France – Percentage: 10%

SUBSOIL TYPE

The native soil of ‘Crémant de Loire’ is constituted mainly of chalky subsoil called ‘tuffeau‘ or limestone. Its is this soil which produces wines with a natural tendency to sparkle and also a distinctive Saumur taste. It is the soil’s ability to store heat by day and diffuse it by night which is the primary factor in the wine’s quality.

FOOD MATCH

Wonderful as an aperitif, it may also accompany a variety of meals, particularly well matched with fish.

 

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