Crémant de Loire

The Loire Valley is one of seven regions in France approved to produce Crémant, dry sparkling wines made in the méthode traditionelle, the historic method used in Champagne. While a variety of grapes can be used to make Crémant de Loire, Chenin Blanc is the most common component.

Vineyard

Location: While these sparkling wines can be made in the Anjou, Saumur and Touraine areas, production is mainly in the Saumur.

Surface Area:

•  1,200 hectares / 2,965 acres

Soil: The wide geographic area from which Crémants can hail incorporate a wide range of soil types.

Climate: A blended maritime/continental climate.

Wine

Annual Production:

• 87,000 hl / 2,298,297 gallons, including 10% rosé.

Yield:

• 50 hl/ha 

Grape Varieties:

• Red: Cabernet Franc, Cabernet Sauvignon, Pineau d’Aunis
• White: Chenin Blanc, Chardonnay

Growing / Production Practices: Density 4,500-5,000 vines/hectare using single Guyot pruning. Grapes are hand-harvested and wines must mature in bottle for a minimum of 12 months.

Tasting Notes

White

• Appearance: Bright and clear with pale or straw yellow color 
• Nose: Peach, pear, mint, almond 
• Flavors: Fine bubbles with fresh, dry, bright fruit flavors and crisp acidity

Rosé

• Appearance: Salmon pink
• Nose: Subtle red berries and herbal notes 
• Flavors: Gentle mousse, strawberry, cherry and lively acidity.

Food Pairings

• Crémants make perfect aperitif and pair well with an assortment of cheeses, charcuterie and hors d’oeuvres.
• In addition, pair white Crémant with seafood, including oysters, crab and fresh water fish.
• Rosé Crémant pairs beautifully with take-out fried chicken and spicy Hunan pork.