Saumur Brut - Château de la Roche Bousseau

There are more than 90 000 hectolitres of the appellation produced in the Anjou/Saumur area. Several grape varieties are used, however there must be at least 60 % of Chenin blanc in the blend. Other grape varieties are Cépages : Chardonnay, Sauvignon, Cabernet Franc, Cabernet Sauvignon, Pineau d'Aunis and Grolleau.

In order to produce a sparkling Saumur, the basis wine undergoes a second fermentation in the bottle and then matures for at least 9 months on the lees, before degorgement. The method is referred to as "Méthode traditionnelle".

A pale straw robe with light green highlights. Refreshing with flavours of yellow fruits. Vibrant fine bubbles, impressive length and the amazing freshness due to the Chenin’s palate-cleansing acidity. A tagy citrus (lime) finish.

Excellent aperitif and festive wines, one can also make the transition to the table… an appealing accompaniment to shellfish and simple pasta dishes (drowned in pesto)!