The production method is traditional, following the Champagne method: pressing, first fermentation, taking of foam in the bottle for the second fermentation, aging, riddling, disgorging and drawing. The Louis Vallon Crémant de Bordeaux Blanc Brut is aged for at least 12 months on slats so that its aromatic and gustatory qualities develop.

Grape varieties

Merlot, Cabernet Franc, Sémillon, with a touch of Muscadelle.

Tasting

This crémant has light bubbles and a pale yellow robe with green reflections. The palate is pleasant and rather long, very sparkling.

Gourmet pairings

This crémant will enchant you with a multitude of dishes: your petit fours and entrees based on fish and shellfish (oysters, sushi and sashimi, smoked salmon, seafood platters, fish or shellfish terrines, fish tartare) white meat, poultry with cream, biscuits…

The first historic producers of basic wine, producing the largest volume in the region and drawing on their experience in the bubble field, the Louis Vallon winery is positioned today as one of the best producers of sparkling wines.

The know-how of the wine-growers, a well-mastered vinification and the implementation of suitable technical means are all factors that allow them to best respond in terms of quality to the demand of this rapidly expanding market.

Louis Vallon Crémant de Bordeaux Blanc Brut, as required by the appellation, meets strict specifications. The harvest is exclusively manual, and the grapes are conveyed in openwork paloxes.