 At the very beginning of the XIXth century, some specialists discovered the caracteristics of the Saumur soil. They gained the limestone quarries and gave rise to delicate sparkling wines.
Today, the Loire Valley has become the 1st AOC traditional method wine producing region in France. 29 million bottles are elaborated there, including the 15 million coming from Saumur.
 The blending of the wine is carried out to achieve a consistency of taste and quality in accordance with the cuvee and House style.
The blended Cuvée is then bottled with the so-called “liqueur de tirage”, which contains among others yeasts and sugar.
second fermentation in the bottle. By the action of the yeasts, the sugar is slowly transformed into alcohol and carbon dioxide which dissolves in the wine and will create bubbles.
This expression describes the transformation of a still wine into a sparkling wine, also known as second fermentation, which takes place in the bottle.
Then, the bottles remain still during long months in the cellars. Thus, the wine receives all of its smoothness, richness and sophistication.
Riddling is the typical operation for sparkling wines. During the riddling, the dead yeast deposit will consolidate and move towards the neck of the bottle prior to removal.
At the end of the ageing, the bottles are turned 1/8th a tour for 4 days, then 1/4th a tour for two more weeks. The riddler will rotate the bottles and incline them progressively into a vertical position. This process is done either manually or semi-automatically with our gyropallets. Once the deposit concentrated, the bottle is plunged into a bath of glycol at –27°C. Thus frozen, the sediment is trapped into an ice cube. Then we remove the “bidule” (metallic cap) and the ice cube is expelled under the effect of the internal pressure, Now, the wine is perfectly limpid.
Our cellar master then adds a “liqueur de dosage “(sweetening), made of wine and sugar, which will define the type of wine from Extra Brut (totally dry), Brut (dry), Sec (slightly sweet) to Demi-Sec (fairly sweet).
During the final step the product is corked and caged (wire cage called “muselet”). After this, the bottle returns to the cellar for one more month, in order for the liquor to perfectly blend with the wine. Finally, the bottles are labelled and packed to be shipped.
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Grape variety 
