AOP Anjou Méthode Traditionnelle

  • Type of wine :

Dry white sparkling wine

50% chenin, 25% chardonnay and 25% grolleau gris

  •  Vinification :

Unlike Crémant de Loire, this appellation presents specifications that are less precise and less restrictive. The grapes of Chenin, Chardonnay and Grolleau Gris are harvested by machine and pressed immediately. Once the wine has been made, it is vinified and stored on laths in the tuffeau cellars of Langlois Château in Saumur for 9 months before the final production stage; "dégorgement". 

  •  Tasting :

Eye : Pale yellow with little hints of gold, it presents a beautiful quality of fine bubbles.


Nose : Nose of brioche and dried fruit aromas.


Palate : Fairly smooth with a nice freshness, this traditional method asserts itself throughout the tasting.

  • Food and wine pairing :

Fresh, at 7-8°C, it's perfect as an aperitif or with dessert.