Crémant de Loire Brut Rosé - Louis Despas

The sparkle of this Crémant shimmers in the glass vital and long lasting. This single-varietal French wine presents delightfully distinguished notes of pink grapefruit, lemongrass, grapefruit and orange in the glass. It is joined by hints of yeast plait, cream candy and brioche.

This dry sparkling wine from Louis Despas is perfect for purists who like their wine dry. The Crémant de Loire Brut Rosé already comes very close to this, as it was vinified with just 10 grams of residual sugar. On the tongue, this light-footed sparkling wine is characterized by an incredibly melting and crisp texture. Due to the moderate fruit acidity, the Crémant de Loire Brut Rosé flatters the palate with a soft feeling, without at the same time lacking in juicy liveliness. The final of this sparkling wine from the wine-growing region of the Val de Loire, more precisely from Crémant de Loire AOC, finally thrills with considerable reverberation. The finish is also accompanied by mineral notes of the soils dominated by limestone and marl.

Vinification of the Louis Despas Crémant de Loire Brut Rosé

This sparkling wine clearly focuses on one grape variety, and that is Cabernet Franc. For this wonderfully elegant varietal wine from Louis Despas, only immaculate grapes were brought in. The grapes grow under optimal conditions in the Val de Loire. The vines here dig their roots deep into soils of limestone and marl. The grapes for this sparkling wine from France are harvested exclusively by hand when perfectly ripe. After the harvest, the grapes are quickly taken to the press house. Here they are selected and gently pressed. Now follows the fermentation of the base wines. After the cuvée has been put together, further aging follows on the basis of classic bottle fermentation. This is followed by bottle aging for 12 months.

Food recommendation to the Louis Despas Crémant de Loire Brut Rosé

This French wine is best enjoyed very well chilled at 5 - 7°C. It is perfect as an accompaniment to spicy chestnut soup, elderflower yogurt ice cream with lemon balm or spring rolls with minced meat filling.

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