Saumur blanc brut
| Cépage | 70% Chenin 30% Chardonnay |
| Terroir | Alluvial clay and limestone |
| Vendange | Mechanical |
| Vinification | The base wine is transferred to a natural, underground cellar where the effervesence is created during the second fermentation in the bottle, according to the méthode traditionnelle. About 8gr of sugar per litre of dosage liqueur is added. The wine is then aged on racks in the cellar for a minimum of 9 months. The acquired alcohol is about 12% vol. |
| Mise en bouteille | March |
| Production | 2000 bottles |
| Dégustation | A light robe. The fine and elegant bubbles are fresh and lively. The bouquet strikes the mouth as floral, then fruity. Serve in fluted glasses at 6 - 8 °c. Can be kept for 2 years |
| Accord mets et vin | Excellent as an aperitif, it goes very well with fruit ,chocolate or caramel desserts. |
| Garde | 2 years |
Very appreciated in aperitif with or without fruits cream; But also at the end of meal to drink to the dessert.
These fresh fine and tonic bubbles know a 2° fermentation in rock cellar. These raw is not a extra dry because He keeps 30 gr of sugar by liter what reveals its floral bouquet.