Crémant de Loire

AOP/AOC by decree dated 17th October 1975, amended 23rd September 2011

 

Vineyards

Location: Crémant de Loire AOP is grown and produced in the same areas as AOP Anjou, Touraine and Cheverny.

Vineyard Area: 2,050 ha.

History: The Loire Valley has a long tradition of producing excellent sparkling wines. The Crémant de Loire AOC was introduced by INAO, along with strict specification governing its production, standardizing Crémant production   across the country. With the support of the region’s expert winegrowers and négociants, the AOP has gradually become more and more popular.

Soils and Climate: Crémant de Loire is produced across an extensive area which is home to a wide variety of soil  types, climates and grape varietals.

 

Wines

Average annual production over the last 5 years: 132,000 hl.

Base Yield: 74 hl/ha.

Varietals: Chardonnay, Chenin Blanc and Orbois, Cabernet Franc, Cabernet Sauvignon, Grolleau (Noir and Gris), Pineau d’Aunis and Pinot Noir.

Growing Practices: 

Planting density: 4,000 – 6,500 vines per hectare. Pruning: Single or double guyot.

Technical requirements: Manual harvesting into open trays or perforated crates. 150kg of grapes are pressed to produce 100 liters of juice. Aged sur latte for at least 12 months.

 

Tasting Notes

Appearance: Bright and clear with a subtle hint of grey; colours range from straw yellow to gold. Rosés can be salmon pink to cherry red.

Nose: White fleshed fruits, lemon balm, hazelnuts, almonds and occasionally a hint of vanilla and liquorice. Rosés have red berry aromas.

Palate: Fine bead, elegant on the palate; bruts are fresh, sometimes crisp and lively, while demi secs are more gentle; rosés can be slightly tannic.

Serve in flutes at 6°-8°C

 

Food/wine Pairings

Ideal an aperitif or for a special occasion; or serve with seafood (fish and shellfish) and desserts. More structured  Crémants also pair well with white meat and offal in cream sauce.

 

Aging potential

Crémant wines are disgorged after a period of aging sur latte, and are then cellared for several months before being released for sale. They are at their best during this first year, or for the following 2 or 3 years.