Langlois-Chateau
Cremant de Loire Rosé Brut
| Denomination | AOC Cremant de Loire |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Loire (France) |
| Grape varieties | Cabernet Franc, Pinot Nero |
| Aging | On the lees for at least 18 months. |
Description
Crémant de Loire Rosé Brut, produced by Langlois-Chateau, a historic Loire winery founded in 1912. 0.75L bottle. A sparkling rosé that embodies the elegance and tradition of the Loire, with a classic method that enhances its finesse. Fruity and elegant, accompanied by peach aromas that blend into a delicate perlage. Pale pink in color, fresh, ample, and fruity with a long finish.
Awards
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89/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
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89/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1912
Langlois-Chateau specialized immediately in the production of "sparkling wines". Business started off weell, but was interrupted by World War I during which Edouard Langlois was killed on March 31, 1915. He was 42 years old and had been awarded the Croix de Guerre (Military Cross). Read more
| Name | Langlois Cremant de Loire Rosè Brut |
|---|---|
| Type | Rosé classic method sparkling wine brut |
| Denomination | Cremant de Loire AOC |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | Cabernet Franc, Pinot Nero |
| Country | France |
| Region | Loire |
| Vendor | Langlois-Chateau |
| Soil composition | Chalky clay with calcareous sand. |
| Harvest | Entirely manual harvesting in perforated boxes. Pneumatic pressing a few hours after harvest. |
| Wine making | Vinification by variety and terroir in temperature-controlled stainless steel vats. Tasting of clear wines by parcel to determine blending. Maturation according to "Méthode traditionnelle" (secondary fermentation in the bottle). |
| Aging | On the lees for at least 18 months. |
| Allergens | Contains sulphites |