(8/10 - 1 vote)
Saumur Brut- AOC by decree on 31st December 1957

Notes of white fruit and balm in the white wines, small red berry aromas in the rosés -  An ideal choice not only for festive occasions, but for all other times too.


The vineyard
Geographical location: The area in which Saumur’s slightly sparkling wines are produced is that covered by the Saumur appellation, but spreading further to the West, as the administrative district of Saumur once used to in the past.


Surface area: 1,400 ha (3,500 acres).
History: The Saumur area has all the ideal conditions for producing sparkling wines: A fresh wine produced on the hillsides that easily develops a fizz, excellent ageing cellars dug directly into the chalk hillside, and at the foot of the hill, the River Loire for transporting the wines to wherever they are to be drunk.
Types of soil: The chalky soil (limestone) producing Saumur sparkling wine stretches as far as to part of the Black Anjou schist soils. The variations in the soils and the slight differences in the climate (South facing, near to or far from the Loire, etc.) explain why the different grape varieties are expressed in a variety of ways within the appellation.


The wine
Annual production:
90,000 hl including about 10% rosé
Basic yield: 66 hl/ha
Basic yield: Chenin, Chardonnay, Sauvignon, Cabernet Franc, Cabernet Sauvignon, Pineau d'Aunis and Grolleau.  Blending constraints put the emphasis on traditional grape varieties.
Dominant growing practices: Density of 4,500 to 5,000 plants/ha. Single Guyot pruning.
Technical constraints: 130kg of grapes pressed per 100l of juice. At least 9 months ageing on racks.

Sensory characteristics:
Crystal appearance, light-coloured with hints of grey to straw yellow and with shades of gold. Salmon to cherry pink for the rosés.
Notes of white fruits, balm, hazelnut, almond and sometimes a toasted or vanilla touch. Aromas of small red berries in the rosés.
Fine bubbles, elegant on the palate, fresh (and sometimes jaunty) feel for dry wines, softer on off-dry wines and slightly tannic on rosés.
Serving temperature: 6-8°C, in flutes
Ageing potential: After the dégorgement process (removal of the plug of frozen lees from the neck of the bottle), which is carried out at the end of maturing on racks, the now-fizzy wines are kept for several more months in the cellar before being marketed. They express themselves fully in the following year, sometimes in the following two to three years.

Cliquez pour agrandir
Where to find this wine?
This wine will enhance :
White meats in sauce
Also goes well with
For a variety of occasions :
A Grand Dinner Party
A Girls' Night

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