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.
The Louis Vallon Crémant de Bordeaux Demi-Sec, 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: pressing, first fermentation, foaming in the bottle for the second fermentation, aging, riddling, disgorging and drawing. The Louis Vallon Crémant de Bordeaux Demi-Sec is aged for at least 12 months on slats so that its aromatic and gustatory qualities develop.
Grape varieties
Sémillon and Cabernet franc
Tasting
This crémant has light bubbles and a pale yellow robe with green reflections. The nose is subtle and discreet. The palate is pleasant and rather long, very sparkling and slightly sweet.
Gourmet pairings
This crémant will be particularly appreciated as an aperitif with toast and canapes, but also with blue-veined cheeses such as Fourme d’Ambert or Bleu d’Auvergne. It will also delight your palates with fruit-based desserts such as raspberry charlotte, pears in wine and blackcurrant or a pineapple frosted with Crémant.
