Technical sheet - Crémant de Loire Blanc – Brut Nature
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Terroir
clay-limestone and silt soil. -
Loire climate
Oceanic and continental climate. -
Qualified
HVE 3 "High Environmental Value". -
Vine age:
Plots aged 5 to 20 years.
2 -year guard potential-
Tasting:
Pale yellow with fine effervescence and persistence. Light brioche and honeyed notes unfold in a well-balanced and harmonious whole. -
Food and wine pairing:
A festive wine, to be enjoyed as an aperitif, with desserts, or throughout the meal. -
Service temperature
8 to 10 ° C
Expertise of excellence for pure effervescence
Our Crémants de Loire are made using the traditional method, inherited from the great sparkling wines. After an initial fermentation in vats, a second fermentation in the bottle—known as prise de mousse—allows the natural development of fine, elegant, and persistent bubbles. Each step, from the rigorous selection of the grapes to the final aging on lees, is carried out with precision to guarantee cuvées of great purity and perfect balance.
Aging on lees reveals the essence of the wine
Our bottles age for extended periods on their lees, in the cool, dark atmosphere of our cellars, allowing the aromas to meld and develop gently. This patience gives rise to a refined aromatic complexity: white fruits and citrus mingle with delicate notes of brioche, dried flowers, and minerality. This carefully controlled aging process makes each tasting a unique experience, a perfect balance of freshness and sophistication.
Brut Nature – the purest expression of Crémant
With a dosage of 0 to 3 grams of sugar per liter, our Crémant de Loire Brut Nature stands out for its purity, precision, and mineral tension. No sugar is added after disgorgement: this undosed style highlights the identity of the terroir and the quality of the grapes. Dry, crisp, and refreshing, it appeals to lovers of clean, fine, and authentic bubbles. Perfect as an aperitif, with oysters, sashimi, or fresh cheeses, it elevates moments when purity reigns supreme.
This product is sold in cartons of 3.
