Louis Vallon Magnum Crémant de Bordeaux raw white

The legend : According to legend, during the 100 years war, a French Abbot hid and cared for a young wounded English soldier. He would have made him discover a beverage of his manufacture. He would have baptized this sparkling drink "Crémant" because of the fine bubbles which, rising to the surface, create a foam as delicate as cream. The Abbot had taken to walking the valleys to work his vines when the camps withdraw, at sunset, when the light is magnificent and the valley shines. The young Englishman would have named this drink "Vallon Luit". The expression would have remained; Because of the English pronunciation, we thought it was the name of a certain "Vallon Louis": The legend of Louis Vallon would have been born like this... Vinification: First historic producer of base wine, producing the largest volume in the region and drawing on its experience in the field of sparkling wines, La Cave Louis Vallon is now positioned as one of the best producers of sparkling wines. The know-how of the winegrowers, well-controlled winemaking and the implementation of appropriate technical means are all factors that allow them to best respond in terms of quality to the demand of this booming market. Louis Vallon Crémant de Bordeaux Blanc Brut, as required by the appellation, meets strict specifications. The harvest is exclusively manual, and the transport of the grapes is done in openwork boxes. The production method is traditional, following the Champagne method: pressing, first fermentation, bottle fermentation for the 2nd fermentation, ageing, riddling, disgorging and bottling. Louis Vallon Crémant de Bordeaux Blanc Brut is aged for at least 12 months on slats so that its aromatic and taste qualities develop. Grapes: Sémillon and Cabernet franc, with a touch of Muscadelle. Tasting: This crémant has light bubbles and a pale yellow color with green highlights. The palate is pleasant and rather long, very sparkling. Gourmet pairings: This crémant will delight you with a multitude of dishes: your petits fours and appetizers based on fish and shellfish (oysters, sushi and sashimi, smoked salmon, seafood platters, fish or shellfish terrines, fish tartare), a white meat, poultry with cream, dry biscuits...