Sparkling Brut Cremant de Loire, Langlois-Chateau

Langlois Chateau

750ml

Code: 23104

23,60€

Traditional method with the guarantee of Loire. Dry, Sparkling, White, Grape variety: Chenin Blanc 60%, Chardonnay 20%, Caberneut-Franc 20%, 12,5% alc

Product description

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Product description

Vineyards: From multiple locations in the region of Loire with different kind of terrain: Cotes de Saumur,Coteaux de St Leger, Puy Notre, Bas Layon – Haut Layon, Montreuil Bellay.

Vinification: The sorting of grapes is done by hand in cases of 25 kg. Pneumatic pressure of the fruit, immediately after gathering them. The first fermentation is done in controlled temperature tanks and sorting of the must for the best mixing of the varieties ( best crops + 10% spare wines). The second fermentation is completed in the bottles like the traditional method. It matures with its lees for at least 24 months.

Characteristics: A light yellow color in appearance with subtle and classy bubbles that emerge continuously. In the nose it is complex with a variety of fruit such as quince, peach and grapefruit. In the mouth, the freshness of the acidity cools the palate and the fruit carry on just like in the nose.

Paired with: Shellfish and also ideal as an aperitif.

Served at: 8-10°C.

Aging: 3 years.

Characteristics
Producer info

Producer

Langlois Chateau

Country

France

Region

Loire Valley

Vintage

Non Vintage

Volume (ml)

750ml

Alcohol by volume

0%vol

Intl grape variety

Cabernet Franc, Chardonnay, Chenin Blanc

Since 1885…

Born in 1873 in a rural family in the Saumur region, Edouard Langlois was a winemaker and a cellarman at St-Hilaire-St-Florent. He was 23 years old when he married 19-year-old Jeanne Chateau, whose family came from Vendée.

On August 1, 1912, the couple founded the family company Maison Langlois-Chateau at St-Hilaire-St-Florent, with the help of Baron de Bodman, owner of Château de St-Florent and the adjoining vineyard; the Baron would thus bring cellars, land, and buildings to the young firm which, also, bought the business of the former Maison Delandes, founded in 1885.

Langlois-Chateau specialized immediately in the production of “sparkling wines”. Business started off weell, but was interrupted by World War I during which Edouard Langlois was killed on March 31, 1915. He was 42 years old and had been awarded the Croix de Guerre (Military Cross).

His young widow took over the management of the business, later aided by her son-in-law, Maurice Leroux and her son, Alexis.

In 1973, Maison Bollinger, a family enterprise at Aÿ-Champagne, recognized the quality of Langlois-Chateau wines and acquired majority ownership, thus contributing its financial resources as well as its agencies in France and abroad. Michel Villedey, a son-in-law of the Bollinger family and also from Saumur, became president of the firm, assisted by Jean Leroux, son of Maurice.

The enterprise subsequntly experienced rapid growth, adding to the capacity of its cellars, creating vineyards at Saumur, Saumur-Champigny, and Sancerre (currently 71 hectares), and increasing its commercial investments.

In 2007, the firm was able to significantly enlarge its historical site at St-Hilaire St-Florent on the slopes overlooking the Loire, and to concentrate its entire production: presses, storage, cellars, distribution there, as well as administration and reception, all immediately adjacent to its vineyards.

Alongside the production of its “fine bubble wines” under the Appellation “Crémant de Loire, ” our winery also produces “still wines” from its own vineyards.

François-Régis de Fougeroux now heads Langlois-Chateau (since October 2008). He has joined the House in 2001 as Production Manager. Michel Villedey is still in the board as non executive President.

Here are a few essential stages of the "Know-How":

1.Knowledge of vineyards and soils : there can be no great wine without quality grapes. Langlois-Chateau is very active in wine research and always favors natural methods and respect for the environment in its vineyards (73 hectares), notably through the use of integrated pest management. It is by these means that Langlois-Chateau was one of the first wine makers to obtain the Terra Vitis label.

2.Excellence in wine production: Langlois-Chateau regularly invests in the best materials (pneumatic presses, thermo-regulated vats, storage in casks, etc). Technology remains at the service of the grapes, of their characteristics and of their specificities.

3.Mastery of the blending process is essential for the Crémants de Loire sold under the Langlois Brand. The grapes come excluisvely from 6 geographic locations, considered as “crus” (producing distinctive wines) by our Company. The musts from each geographic location are kept separate and independently converted into wine, before being blended in order to embody the style of the Company: freshness and elegance.

4.Quality control is permanent from the vineyard to the shipments. Each bottle has a lot number. With it, we can find in our records each step of the process.