Crémant de Loire
| Crémant de Loire | |
|---|---|
|
|
| Appellation type: | AOC |
| Year of establishment: | 17th October 1975 |
| Country: | France |
| Part of the wine-growing region: | Loire |
| Cultivation climate: | the extensive cultivation area offers very different climatic conditions |
| Soil types: | differential |
| Recognized cultivation area: | 12,000 ha |
| Grape varieties: | white: Chenin Blanc , Chardonnay , Menu Pineau , Grolleau Gris ; rosé: Cabernet Sauvignon , Pineau d'Aunis , Pinot Noir , Grolleau Noir , Cabernet Franc |
| Basic yield: | 50 hl / ha |
| Wine quantity: | 87000 |
Crémant de Loire is a French white or rosé sparkling wine grown on both sides of the Loire and some of its tributaries such as the Thouet , the Layon and the Loir . In total, parts of the departments Maine-et-Loire , Indre-et-Loire , Loir-et-Cher , Deux-Sèvres and Vienne with a total of over 300 communities are located in this wine-growing region. The size of the cultivation area is 12,000 ha , the basic yield is only 50 hectoliters per hectare. It is largely congruent with other cultivation areas on the Loire, namely Vignobles de Touraine-Amboise and Vignobles d'Anjou , which are therefore classified twice.
history
Even before it was recognized as AOC on October 17, 1975 according to the guidelines of the Institut national de l'origine et de la qualité (INAO) , the cultivation was certified as AOP . The sparkling wine tradition goes back much further in history. The knowledge about the production and transport of these commodities, which has been accumulated over many generations of producers and trading houses, as well as the favorable climatic conditions have promoted quality and sales.
The Crémant de Loire, along with the other six Crémants from France, is qualitatively equivalent to Crémant d'Alsace , Crémant de Bordeaux , Crémant de Bourgogne , Crémant de Die , Crémant de Limoux and Crémant du Jura .
Winemaking
The legal regulations only allow hand picking and the use of small, open plastic boxes for transporting grapes between the vineyard and the wine press. Only 100 liters of must can be obtained from 150 kg of grapes. The fruit sugar content must be at least 137 g / l (approx. 63 degrees Oechsle ), the alcohol content at least 8 percent . At least 70% must consist of the prescribed base wines . There must be no less than a year between the addition of filling dosage and marketing. After fermentation, the crémant must mature on the yeast bed (sur lie) for at least 9 months. Many manufacturers increase this interval to 18 or 24 months for a fresher taste.
Important producers
swell
- Vins de Loire, publisher: Bureau Interprofessionnel des Vins du Center-Loire (BIVC), Tours, Sancerre, Angers 2010
- Dossier (PDF; 245 kB) from BIVC (Bureau Interprofessionnel des Vins du Center)
Individual evidence
- ↑ a b c Legal text ( page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. of the Institut national de l'origine et de la qualité (INAO)
