The Crémant de Loire is a méthode traditionnelle (which used to be known as méthode champenoise). To earn this appellation, the grapes must be hand picked and pressed using a specific protocol ensuring that only the best juice is kept for use. Pressing is followed by almost two years of hard work where the base wine is made, the bottle fermentation takes place, the wine rests on the lees and is then disgorged. At la Viaudière we mainly use Chardonnay with a little bit of Chenin to make what has become one of our classic wines. The Chenin gives the wine its structure and the Chardonnay its fruit, fine bubbles and elegance. This will probably remind connoisseurs of certain Blanc de Blancs. We have been making our sparkling wine this way since 1997, and have won several gold medals at the Concours Général and various other competitions for independent winemakers.
Chardonnay 90% et Chenin 10%
My customers would recommend drinking this wine for any occasion, from the beginning to the end of the meal – and how right they are!
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