Anjou Saumur Touraine > Crémant de Loire

Crémant de Loire

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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.


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 CrĂ©mants can hail incorporate a wide range of soil types.

Climate: A blended maritime/continental climate.


Annual Production:

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


  • 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


  • 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


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

Food Pairings

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