Crémant de Loire Sparkling Cuvée 1811 Blanc Brut

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Crémant de Loire Sparkling Cuvée 1811 Blanc Brut
RegionLoire Valley
Grape Varieties70% Chenin Blanc, 20 % Chardonnay, 10% Cabernet Franc
AppellationCremant de Loire Controlee
Technical SheetAckerman_CremantBrut.pdf
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BackgroundAckerman was established in 1811 in the small town of Saumur in the heart of Frances Loire Valley by Jean-Baptiste Ackerman. A visionary and entrepreneur, Ackerman was drawn to Saumur for its mineral-rich tufa soil, which produces wines with effervescence and naturally high acidity. Pioneering the production of high quality, méthode traditionnelle sparkling wines in the region, Maison Ackerman remains a benchmark of quality, producing wines of exceptional elegance and remarkable value. The grapes for the Crémants are carefully selected and hand-harvested and then aged to perfection within a network of chalk caves found high on the banks of the Loire River. Ackerman today has a fully-fledged sustainable development approach based on maintaining the right balance between the social, economic and environmental aspects of wine production. This means respecting terroirs, holding onto their personal values and pursuing a viable economic approach.
VinificationThe Chenin, Chardonnay and Cabernet Franc grapes are hand picked at optimal maturity. The bunches are pressed in their entirety (with their stems), so as not to damage the grapes. Each variety is made into wine separately in view of maintaining its typical features up until blending at the end of winter. Cuvée 1811 is made out of the most fruity and expressive Chenins, derived from clay terroirs, as well as very well-ripened and concentrated Chardonnays and Cabernets from limestone parcels.
ColorPale and transparent golden color, with emerald tints.
NoseVery expressive, a subtle mixture of tropical fruit, white fleshed fruit and notes of brioche
PalateHarmonious structure between fruit and freshness, crisp with good vivacity and a creamy finish
AnalysisAlcohol: 11.5 %RS: 10 g/l
Serving SuggestionsAniseed pastry puffs, parmesan shortbread biscuits, oven baked bream, cheese with fine herbs. Serve at a temperature between 5 °C and 6°C