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Product Description


Méthode Traditionnelle

Charnu et long, ce vin brut conviendra à un poisson grillé, en apéritif ou avec des desserts aux fruits.
Robe or pâle aux reflets brillants jaune paille et très fines bulles. Nez pur et intense aux accents de fruits jaunes, touche pêche. Bouche sûre d'elle grâce à un équilibre vinosité fraîcheur net, des parfums francs et une note citronnée.
Médaille d’Or, 86/100 au guide Gilbert & Gaillard 2015 et 2016

Appellation: Crémant de Loire A.O.C.

Soil: Clay-lime stone, sand

Grape variety& vines: Cabernet Franc, 25to 30years old

Vineyard management: the vineyard is led in organic farming

Soil: Ploughing and hoeing under the row, natural grassing down or culture between the rows (depending on the year). Pruning: simple guyot, de-budding: heads and extra-buds, Vine: trellised on 5 threads with two or three trimmings/year.

Harvest: by hand in small boxes. Pressing: Direct entire bunches

Vinification: cold decanting then fermentation in vats. selected yeasts.

Maturing: 22to 24months on laths

Addition: after disgorging depending on the vintage, the lowest possible to obtain a BRUT

Winetasting: pale golden colour with brilliant reflections and very fine bubbles. A pure and intense nose of yellow fruits with marks of peach. The mouth is very well balanced, with flavors of lemon. Fleshy and long, this brut wine will suit in a grilled fish, in aperitive or with desserts in fruits.

Keeping: 1 to 3 years

Golden Medal, 86/100 Gilbert & Gaillard Guide 2015 et 2016


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