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 Rosé 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 Rosé Brut is aged for at least 12 months on slats so that its aromatic and gustatory qualities develop.
Grape varieties
Merlot and Cabernet franc
Tasting
This crémant has light bubbles and a pale pink robe. The nose is very fruity. The mouth is round and deliciously scented.
Gourmet pairings
This crémant is perfect for an aperitif with petit fours, toast, or with fruit desserts, a tiramisu with red fruits, a charlotte with red fruits, a Saint-Honoré with raspberries, profiteroles with whipped cream …
