Saumur Brut

Vineyards

Location: The Saumur sparkling wine production area overlaps the Saumur appellation area but extends further to the west, corresponding to the old Saumur administrative district.

Vineyard area: 1,260 ha.

History: Saumur enjoys the perfect conditions for making fine sparkling wines: the fresh, crisp wine from these  slopes easily takes on a sparkle; there are superb natural cellars carved into the rock, ideal for aging, and the Loire is nearby to transport the wine to where it will be sold.

Soils and climate: Saumur’s sparkling wine vineyards are planted in calcareous (tuffeau) soil, but also extend across a section of Anjou Noir schist. The variations in soil and climate (resulting from sun exposure and proximity  to the Loire) explain why the same varietals can show a very different expression within one appellation.

 

 

Wines

Average annual production over the last 5 years: 78,700 hl.

Base yield: 67 hl/ha.

Varietals: Chenin, Chardonnay, Sauvignon, Cabernet Franc, Cabernet Sauvignon, Pineau d’Aunis, Gamay, Grolleau and Pinot Noir.

Main growing practices: 

Minimum planting density: 4,000 vines per hectare.

Pruning: Single guyot.

Technical requirements: Made by the traditional method, which includes a second fermentation in-bottle. Aged  sur latte for a minimum of 9 months.

 

 

Tasting Notes

Appearance: Whites are clear and bright with a hint of grey or straw yellow and a touch of gold. Rosés are salmon to bright cherry pink.

Nose: Whites: White fruit, lemon balm, hazelnuts, almonds and sometimes a touch of vanilla or warm toast.

Rosés: Red berry fruit.

Palate: Fine bubbles, an elegant palate. Bruts are fresh, sometimes crisp and vibrant; demi- secs are sweeter, and rosés have an added touch of tannin.

Serve in flutes at 6-8° C

 

 

Food/Wine Pairings

Perfect for special occasions, as an aperitif or served with fish, shellfish, white meat in cream sauce, desserts such as Genoise, ice-cream or sorbet.

 

 

Aging Potential

Sparkling wines are disgorged following 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 2 or 3 years following release.