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Cremant or 'creamy' was originally so called for its soft feel due to less pressure in the bottle. Nowadays these wines are made to full Champagne style pressure but the name lingers on. This Crémant de Loire meets the criteria specific to the appellation handpicking, restricted yields, only using the juice from the first pressing of the grapes and maturation on the lees for one year. At Ackerman the wine is aged in wood to provide added complexity. This is a blend of Chenin Blanc for freshness and liveliness, Chardonnay and Cabernet Franc for structure.
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