Description: This Loire Valley sparking Brut is made in the traditional method used in Champagne and Cremant wines. The wine is fermented in stainless steel tanks, and a second fermentation is done in the bottle by the addition of yeast and the sugar. The carbon dioxide is trapped in the bottle creating beautiful bubbles. After disgorgement the bottles age for 12 to 14 months in the cellar, refining the bubbles and giving the wine more balanced and pronounced aromas. Delicate and shortbread on the nose with a touch of pear and cinnamon coming through. On the palate the fine bubbles are accentuated by the nutty and yeasty like flavors.
Food Pairings: Aperitif for any celebration, dessert, cheeses, hors d'oeuvres, etc.