Climate and Natural Factors
Human Factors and Yield
Viticultural Factors and Harvest Fungal diseases and untimely rain at fruitset and harvest are threats. Cremant rules apply – Hand Harvest Lime in the soil requires lime tolerant rootstock (e.g., Riparia Gloire) Grape(s)
Pre-Fermentation
Fermentation Some top cuvees use oak for fermentation vessels Malo? Optional to the winemaker Blending? Blended for consistency prior to second fermentation Reserve wine is not typical but can be used in premium bottlings Maturation 2nd Fermentation Traditional Method with some transfer method employed – Traditional method is the process in which a second fermentation takes place in the bottle in which it will later be sold. 9 month rule for minimuim lees aging in the bottle Up to 2 years for more autolytic flavor emphasis Bottling Brut dominates Production 13% of Loire valley wine is sparkling 1600 to 2100 has in last five year 500 producers of 112,000 hl Style(s) CREMANT de LOIRE
Winemaker intent Traditional Method, just ripe primary fruit and brioche autolytics. Marketing and Business considerations
Saumur Mousseux
Vouvray Mousseux
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Wine Up and DownDennis Smith, IWP, AWE, WSET 3, NPWE Archives
October 2021
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