Sparkling

Cuvee Louane-3CUVEE LOUANE

PRODUCER: Franck Breton

APPELLATION D’ORIGINE CONTROLEE (AOC): Montlouis/Loire Methode Traditionnelle

VINES/GRAPE VARIETY: 100 % chenin, 40 years old vineyards. 45 hl/ha

VINEYARDS: Located on the valleys of St Martin-le-Beau, direction East/West on parakeets, white pallets and flint.

CULTIVATION METHOD: Organically cultivated, in soils at 100% workability (earthing-up, ploughing down and harrowing).

WINE MAKING PROCESS: Manually harvested via successive sorting. Extraction is effected using pneumatic pressing, fermented at 15 ° and aged in 10 year old half-hogshead barrels. No malolactic fermentation is used on this wine. The Grapes are harvested at 13 ° to ensure they maintain their potential and to stop the FA when cold. The drawing off and froth removal process is completed using only the residual natural sugar (22g). Disgorged in extra brut.

MATURING: 6 months before MEB barrels.

PALATE: Rich and complex nose: Apple and lime tree, beautiful delicate bubbles with lots of freshness and maturity. Serve between 4 and 8 °.

 

Pet trad-det 1METHODE TRADITIONNELLE

PRODUCER: Franck Breton

APPELLATION D’ORIGINE CONTROLEE (AOC): Montlouis/Loire

VINES/GRAPE VARIETY: 100 % chenin, 30 years old vineyards. 50 hl/ha

VINEYARDS: Located on the valleys of St Martin-le-Beau, direction East/West on parakeets, white pallets, flints and silt.

CULTIVATION METHOD: Organically cultivated, in soils at 100% workability (earthing-up, ploughing down and harrowing).

WINE MAKING PROCESS: Manually harvested via successive sorting. Extraction is effected using pneumatic pressing, fermented in tanks at 15 ° and with 3 months breeding in 10 year old half-hogshead barrels before drawing off. No malolactic fermentation is used on this wine. The grapes are harvested at 11,5 ° to ensure they maintain their potential. Disgorged in brut to 6 to 8g.

MATURING: 6 months before MEB barrels.

PALATE: rich and complex nose, hints of white flowers and apple. Beautiful delicacy of the bubbles after two years on slats before draining, with lots of freshness and maturity. Serve between 4 and 8 °. Enjoy as an aperitif or dessert.

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