# Crémant de Loire Brut Réserve (NV)

- **Producer:** Maison Langlois
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chenin Blanc, Chardonnay, Cabernet Franc
- **Region:** Loire, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €18
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** blossom, apple, pear, peach, lemon, orange, brioche, bread, toast, almond

## About this wine

Maison Langlois, originally founded in Saumur in 1885 following the marriage of Edouard Langlois and Jeanne Chateau, is a historic estate in the Loire Valley. After Edouard's passing in World War I, Jeanne took the reins, establishing a legacy of resilience. In 1973, the prestigious Champagne house Bollinger acquired a majority stake, bringing their legendary sparkling wine expertise to the estate. Unlike many large Crémant producers that operate as negociants, Langlois functions like a classic grower-producer, maintaining strict control over their fruit sourcing and estate vineyards to craft wines of exceptional character and pedigree.

## Interesting facts

- Owned by the Bollinger Group since 1973, bringing Champagne-level expertise to the Loire Valley.
- Aged for at least 24 months in natural underground limestone caves, double the legal requirement.
- One of the first Loire estates to achieve Terra Vitis sustainable certification back in 2000.

## Food pairing

The high acidity and vibrant effervescence of this Crémant act as a palate cleanser, cutting through rich, creamy textures and balancing salty or briny flavors. The subtle autolytic complexity complements delicate white meats and seafood without overpowering them.

## Wine making process

The grapes are entirely hand-harvested in small 25kg crates to prevent skin damage. Gentle pneumatic pressing is performed immediately, and only the first-press juice, known as the 'cuvée', is selected for fermentation. Each grape variety and vineyard parcel is fermented separately in temperature-controlled stainless steel tanks. To preserve the vibrant, natural acidity of the Chenin Blanc, malolactic fermentation is blocked. A unique addition of 10% to 12% reserve wines from older vintages is blended in to ensure consistency. The wine undergoes secondary fermentation in the bottle and is aged on its lees for a minimum of 24 months in the estate's natural underground limestone caves.