Crémant de Loire

Crémant de Loire was created in 1975 and encompasses the Anjou-Saumur and Touraine regions. Most of the middle Loire’s wide palette of grape varieties may be used to produce Crémant, with the notable and sensible exception of Sauvignon Blanc, whose aroma has yet to prove itself an attractive sparkling wine ingredient. grolleau grapes may not represent much of any blend, and in practice Chenin Blanc is the most common dominant component, clearly distinguishing the flavour of most Crémant de Loire from Crémants made from Pinots and Chardonnay to the east. Yields are limited to 50 hl/ha. Levels of winemaking are generally high among the nearly 200 producers (including four co-operatives and several important négociants) and an increasing level of complexity in the bottle is evident. Some producers have been Loire offshoots of Champagne houses, notably Langlois Chateau of bollinger, Gratien & Meyer of Alfred Gratien, and the ambitious Bouvet-Ladubay of Taittinger.