Royal Brut AOP Crémant de Loire - Ackerman

With the Ackerman Royal Brut Crémant de Loire comes a first-class Crémant in the glass. In this it shows a wonderfully brilliant, platinum yellow color. The perlage of this Crémant shines wonderfully long and fine in the glass. In the middle, the tone changes to an expressive color. If you give it some air by swirling, this crémant is characterized by an immense lightness that makes it dance lively in the glass. The first nose of Royal Brut Crémant de Loire flatters with nuances of lemongrass, nashi pear and pomelo. The fruity components of the bouquet are joined by more fruity-balsamic nuances.

The Ackerman Royal Brut Crémant de Loire delights with its elegantly dry flavor. It was bottled with only 9 grams of residual sugar. As you would expect from a wine, this Frenchman naturally enchants with the finest balance despite all its dryness. Taste does not necessarily need residual sugar. On the palate, the texture of this light-footed Crémant is wonderfully light and crisp. Due to its vital fruit acidity, the Royal Brut Crémant de Loire is exceptionally fresh and lively on the palate. The final of this ripening Crémant from the wine-growing region of the Val de Loire finally convinces with a beautiful reverberation.

Vinification of the Royal Brut Crémant de Loire by Ackerman

The basis for the elegant Royal Brut Crémant de Loire from the Val de Loire are grapes from the grape varieties Cabernet Sauvignon, Chardonnay and Chenin Blanc. After the grape harvest, the grapes are quickly brought to the winery. Here they are selected and carefully broken up. Then the fermentation of the base wines takes place. After the assemblage of the crémants, further aging follows on the basis of classic bottle fermentation. Subsequently, the Ackerman Royal Brut Crémant de Loire matures for several months in the bottle and is finally disgorged.

Food recommendation for the Ackerman Royal Brut Crémant de Loire

Enjoy this Crémant from France ideally very well chilled at 5 - 7°C as an accompaniment to wok vegetables with fish, asparagus salad with quinoa or omelet with salmon and fennel.

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