The heart of the Loire Valley

Over 250 kilometers, from Loir-et-Cher to Maine-et-Loire, the Touraines and Anjou-Saumur vineyards follow each other along the course of this majestic river. Chosen by the kings of France to build their most beautiful residences, from Champbord to Villandry or Azay-le-Rideau, the region is rich in history, landscapes and terroirs. From Cheverny, not far from Blois, to the lush green hillsides of Anjou, the Loire offers a wide range of terroirs and grape varieties, which color the palette of Loire wines. The Crémant de Loire AOC stretches across this vast territory, shaped by the river's gentle meanders.

The legacy of a history

The kings of France made no mistake when they built their chateaux here: the Loire Valley is a great place to live. Established over 2,000 years ago in the region, thanks in particular to the development of numerous monasteries and abbeys, the cultivation of vines has been an integral part of this art of living for centuries. Vineyards took off in the 16th and 17th centuries thanks to trade with Holland. Wealthy cloth merchants from the north used the Loire to source white wines from Les Ponts-de-Cé, Saumur and Vouvray. At the time, bubbles were considered a defect. The turning point came in the 19th century with the production of the 1st fine bubbly wines, following the discovery that Saumur wines were able to develop a second fermentation. In 1811, Ackermann began producing fine bubbles, in parallel with the development of Champagne wines. The production of these Loire wines gradually took shape, with the birth of major trading houses. With the arrival of the railroads in the 2nd half of the 19th century, these wines underwent rapid commercial expansion. In 1936, the 1st AOCs were created. The Crémant de Loire AOC was created in 1975. Since then, the typicality of this blended product, based on Chenin for the white and Cabernet Franc for the rosé, has been recognized.

From east to west, along the 250-kilometer stretch of the appellation, Loire terroirs vary around two main soil types: "terres blanches" in Touraine and Saumurois and "terres noires" in Anjou.

Gentle and sunny, an ideal climate

The inescapable "douceur angevine", which Angevin poet Joachim du Bellay pined for while living in Italy, is one of the key elements in the quality of local wines. It's no coincidence that the Romans, 2,000 years ago, planted vines on the sunny hillsides along the banks of the Loire and its tributaries. To the west of the appellation, the combined influence of the ocean and the Loire provides a mild climate, benefiting from mild oceanic temperatures, sunny hillsides south of the Loire and relatively low rainfall - around 600 millimeters per year. From the Touraine borders, as we approach the Centre region, the climate becomes semi-continental, but remains protected from extreme cold and heat. These climatic conditions are particularly conducive to vine-growing and to the quality of the sparkling wines produced by the winemakers, forging the vineyard's reputation.

The reflection of Loire terroirs

From east to west, over the 250 kilometers that make up the appellation, Loire terroirs vary around two main soil types: "terres blanches" and "terres noires". The former, composed of clay-limestone soils and found in the east, notably in the Saumurois and Touraine regions, are the source of the tuffeau stone used to build the Loire châteaux with their characteristic white stone, and to form the cellars where Loire wines are stored. To the west of the AOC, we find schist or clay-schist soils, the "terres noires", derived from the primary formations of the Armorican Massif. These two types of soil have the particularity of having moderate useful water reserves and good drainage capacity.

"The river and its tributaries drain our terroirs, providing the link between the mixtures of silt and limestone of the Cher, the limestone of Saumur, the faluns of Martigné and the schist of Montjean... They create the alchemy necessary for the diversity of our grape varieties and our blended Crémants de Loire. "Christian Pauleau, winemaker in Maine-et-Loire.

Acknowledged cultivation method

The 1975 decree lays down the rules of a demanding specification attached to the traditional method.

The final touch in the winemaking process is the addition of liqueur d'expédition, a blend of wine and sugars specific to each winemaker. This traditional winemaking method calls on precise know-how, while allowing the full talent of the winemaker or cellar master to express itself in the creation of the cuvée.

"The requirements of the appellation's specifications are the heritage of a method that Loire winemakers have always practiced. After crushing the grapes and separating the heavy particles, the result is a clear, high-quality juice that is fermented at temperatures between 18 and 20 degrees Celsius." Luc Delhumeau, winemaker in Maine-et-Loire

A blended wine based on a flagship grape variety: chenin

These different terroirs give rise to a wide variety of grape varieties. Adapted to certain soils, they flourish according to their nature, further east or west... But the undisputed star of the appellation remains chenin. With this chenin base, blends are created according to the terroir. Chardonnay flourishes in the silt-rich clay soils to the north and south of the appellation, bringing fruitiness to Crémants de Loire. Cabernet franc, another emblematic grape variety of the Loire, brings structure, acidity and freshness: it is perfect for blending, especially for rosé Crémants de Loire. In smaller quantities, these wines also feature pinot noir, grolleau, pineau d'Aunis and orbois. United around a common gustatory base, the wines of the AOC nonetheless offer a lovely palette of flavors.

"Chenin is perfectly suited to the Loire, as it likes light clay, takes advantage of the warm climate to enrich itself with sugar, but ripens slowly while retaining the freshness necessary for the elaboration of fine bubbles." Thierry Michaud, winemaker in Loir-et-Cher