Saumur Brut Blanc Méthode Traditionnelle

70% Chenin Blanc, 30% Cabernet Franc

ABV	12.5
Vinification	Direct pneumatic pressing, slow and gentle so as not to extract any bitterness. Fermentation and malolactic fermentation carried out in vats before casking.
Élevage	After blending, the wine is aged in 3-5 year old barrels to give the wine a bit of velvetiness without adding woody notes. Tirage is carried out in the spring followed by a period of resting on the slats for 2.5-3 years.
Vineyard Soil	Clay on tuffeau stone, Turonian limestone formed 90 million years ago. The roots grow to a depth of 90 cm into the clay, nourishing the young plants, then wrap around the tufa stone to find other nutrients and water which is delivered by capillary action around the rock.
Harvest	The grapes are harvested manually into openwork crates in 1-2 sortings in order to select the largest and freshest bunches.
Cellaring	To be drunk within 2 years for a fresher quality, or in 3-5 years to appreciate its evolution and complexity.

70% Chenin Blanc, 30% Cabernet Franc. Fresh and elegant blend from 90-million-year-old subsoil. 12.5% alcohol, 2-5 year cellaring potential.