Wine: LaCheteau Cremant de Loire Brut

Country: France

Region: Loire Valley

Designation: Muscadet Sevre et Maine AOP

Brand/Producer: LaCheteau

Grape Varietal: 70% Chenin Blanc, 20% Cabernet Franc and 10% Chardonnay

ABV: 12%

Type: Sparkling

Code: 2845

Tasting Note

An enchanting bouquet of ripe green apples, citrus zest, and subtle floral notes leads on to a vivacious palate of juicy pears, crunchy apples with hints of lemon balanced with pure almond and toasted brioche notes. The wine's fine mousse adds a wonderful creaminess to the texture, enhancing the overall mouthfeel.

Producer

LaCheteau is first and foremost a family business founded by André Lacheteau in 1987, based in Anjou. André has built a reputation which stretches far beyond the French borders thanks to his dynamism and passion for the Loire terroirs. LaCheteau is exported to over 50 countries and the portfolio covers all regions of the Loire Valley from the Pays Nantais (the Muscadet region) to Anjou and Saumur, Touraine and the vineyards of the Centre area (Sancerre and Pouilly Fumé).

Winemaking

High-quality grapes are hand harvested, typically sourced from vineyards known for their cool-climate terroir. Pressing at the winery is very gentle and is followed by fermentation in stainless steel tanks at controlled temperatures. After the initial fermentation, a crucial step known as "tirage" takes place. A blend of yeast and sugar, called “liqueur de tirage”, is added to the base wine. This mixture is then bottled, and a second fermentation occurs within the bottle. As fermentation proceeds, carbon dioxide is trapped in the bottle, creating the signature bubbles and effervescence of the sparkling wine.

Following the second fermentation, the wine is left to age "sur lie," meaning it rests on the yeast for 18 months. This aging process contributes subtle flavors like brioche and toasted bread.

Once the aging process is complete, the winemakers employ the traditional method of riddling, a technique that involves gradually tilting and rotating the bottles to collect the yeast sediment in the neck of the bottle. This is now done by machine in most wineries. The necks are then frozen, and the frozen sediment is disgorged through a process called "dégorgement."

Finally, the dosage, a small amount of wine and sugar solution, is added to balance the wine's acidity and create the desired level of sweetness. The bottles are sealed with a cork and wire cage, and LaCheteau Cremant Brut is ready for release.

Fun Fact

In the past, champagne with a lower carbonic acid pressure was referred to as crémant. As the name was not protected, it was also used by winemakers outside the Champagne region. The producers in Champagne were very unhappy about this. Today, the name Cremant can be used only for French sparkling wines which follow the Method Traditionelle (the same as Champagne). 

Food pairing

The perfect aperitif for parties and celebrations. Food friendly, it goes well with all light dishes throughout a meal.