Saumur Brut

 

The ideal conditions for producing fine sparkling wine come together in Saumur: limestone soils, temperate climate and excellent cellars carved directly into the chalk slopes where the bubbly can be properly matured before release. 

Vineyard

Location: The area in which Saumur’s slightly sparkling wines are produced is covered by the Saumur appellation, but spreads further west, where the administrative district of Saumur once extended.

Surface Area:

• 1,400 hectares / 3,459 acres

Soil and Climate: The Saumur sparkling wine area, on limestone soil, extends to a section of Anjou Noir schist soil. The different soil types and variations in climate (direction, proximity to or distance from the Loire) explain why the grape varieties express themselves differently within the appellation.

Wine

Annual Production: 

• 90,000 hl / 2,377,548 gallons including approximately 10% rosé

Yield: 

• 66 hl/ha 

Grape Varieties: (Blending constraints encourage traditional grape varieties)

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

Growing/Production Practices: Density 4,000-4,500 vines/hectare with single Guyot pruning. 

Technical Constraints: Pressing 130 kg (287 lbs.) of grapes produces 100 L (26 gallons) of liquid. The wine must be aged on racks for at least nine months.

Tasting Notes

• Appearance: Bright and clear with pale straw color; salmon pink for rosé 
• Nose: White-fleshed fruits, mint, hazelnut, almond and sometimes vanilla and licorice; soft red fruits in rosés
• Flavors: Fine bubbles and fresh flavor in the brut; soft tannins and berry notes for the rosés  

Food Pairings

• Cheddar cheese gougères
• Chicken in a white wine, garlic cream sauce
• Vietnamese grilled fish