The Loire is the second biggest producer of sparkling wine in France after Champagne but of course here, we can’t call it Champagne because we are not in the Champagne region we are in the Loire. Wines made using the same production method in France are called Crémants.
Grapes for Cremant are picked by hand and transported in small containers to the winery
Here in the Loire we use local grape varieties Chenin, Chardonnay, Cabernet Franc and Cabernet Sauvignon for the majority of our sparkling wines. Grapes must be picked by hand and must be whole bunch pressed (whole bunches of grapes are loaded directly into the press). Whole bunch pressing gives fine quality juice which is important in the production of elegant sparkling wine.
Pressing Chenin to extract the juice from the grapes
In order to make sure the grapes reach the winery in tip-top condition they are harvested carefully into small containers that are then transported back to the winery. Using small containers ensures that the grapes don’t arrive slightly crushed which would expose the fruit to oxygen and therefore the possibility of oxidation or spoilage. The juice goes straight from the press to a tank where it’s left to settle overnight at a cool temperature which clarifies the wine and allows the solid particles in the juice to fall to the bottom of the tank.
Chenin skins and stalks left over after the pressing has finished
Did you know that the skins and stalks left over after pressing the grapes belong to the state? They are collected and distilled into industrial alcohol!
