Winemaking
The first historic producers of basic wine, producing the largest volume in the region and drawing on their experience in the bubble field, the Louis Vallon winery is positioned today as one of the best producers of sparkling wines.
The know-how of the wine-growers, a well-mastered vinification and the implementation of suitable technical means are all factors that allow them to best respond in terms of quality to the demand of this rapidly expanding market.
Louis Vallon Crémant de Bordeaux , as required by the appellation, meets strict specifications. The harvest is exclusively manual, and the grapes are conveyed in openwork paloxes.
The production method is traditional, following the Champagne method: pressing, first fermentation, taking of foam in the bottle for the second fermentation, aging, riddling, disgorging and drawing. Louis Vallon is aged for at least 12 months on slats so that its aromatic and gustatory qualities develop.
Grape varieties
Merlot, Cabernet franc
Tasting
Louis Vallon Blanc de Noirs charms us with its intense nose of white peach and almond. Its delicate effervescence reveals aromas of summer fruits and brioche notes that makes it perfect for any celebration. Our know-how makes it an elegant and modern Crémant de Bordeaux!
Gourmet pairings
This crémant will enchant you with a multitude of dishes: As an aperitif or scallops with saffron.
