Cremant de Loire Brut Reserve

描述

Brut classic method sparkling wine from the Loire, produced by Langlois-Chateau, founded in 1912. A Crémant de Loire AOC that expresses the elegance of the Loire through a fine perlage and a bouquet of white fruits and flowers with subtle notes of vanilla. Aged on the lees for a minimum of 36 months. Straw yellow with golden hues. The palate is rich and has a lovely length. Ideal for cocktail dinners, fish, shellfish, oysters, poultry, and white meats.

详情

香水

Fine nose with white fruits and flowers and light notes of vanilla.

颜色

Straw yellow with golden hues.

味道

The palate is rich and endowed with beautiful length.

服务于：

06 - 08 °C.

长寿：

05 - 10 years

生产者

生产者

Langlois-Chateau

来自这个酒庄

• 创办年份: 1912

On August 1, 1912, the couple founded the family company Maison Langlois-Chateau at St-Hilaire-St-Florent, with the help of Baron de Bodman, owner of Château de St-Florent and the adjoining vineyard; the Baron would thus bring cellars, land, and buildings to the young firm which, also, bought the business of the former Maison Delandes, founded in 1885.

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). 阅读更多

Loire

技术规格表

名称	Langlois Cremant de Loire Brut Reserve
类型	White classic method sparkling wine brut
葡萄酒名称	Cremant de Loire AOC
容量	0,75 l
酒精度	12.5% 按体积
葡萄品种	Cabernet Franc, Chardonnay, Chenin Blanc
国家	France
产地	Loire
供应商	Langlois-Chateau
产地	The grapes come mainly from the terroir of Saumur, but also from Anjou and Tourraine
土壤成分	Sand-limestone, lime-limestone and schist.
收获	Entirely manual, in perforated crates. Pneumatic pressing a few hours after harvest.
酿酒工艺	Vinification by variety and terroir in temperature-controlled stainless steel vats. Tasting of clear parcel wines to derterminate blending. Maturation according to traditional method (second fermentation in the bottle).
陈酿	On the lees for a minimum of 36 months.