Saumur Brut White Fine Bubbles
Saumur Brut White Fine Bubbles
Traditional method. The grapes are harvested at a very good ripeness, to obtain a balanced sugar/acidity ratio. After clarification of the must, the Chenin and Chardonnay grape varieties are vinified separately, so that each retains its own character during alcoholic fermentation. This is done at a low temperature (16°/17°) and takes place very slowly, preserving the aromas of each variety.
After tasting, these two vintages are blended in different proportions, depending on the vivacity of the Chenin and the roundness of the Chardonnay. Bottling generally takes place in May.
The fine mousse comes from a second fermentation in the bottle, after which it rests for an average of 24 months on fine lees (lattes) in the cool shade of our cellars.
Meer over Domaine du Vieux Pressoir
Meer over Domaine du Vieux Pressoir
The history of the Estate began in 1892, when Mr. Albert acquired a few hectares of vineyards near the commune of Vaudelnay.
120 years of history later, the Domaine du Vieux Pressoir continues to exist and grow, evolving with new harvesting and winemaking techniques and the creation of two AOCs: Saumur (1936) and Saumur - Puy Notre Dame (2009).
After four generations of winegrowers, the development of the Estate has continued since 2015 with Claude Vagnon and his family.
An exceptional terroir, know-how that combines heritage and modernity, for wines with a unique character. The 26 ha of the estate are mainly planted with Chenin and Cabernet Franc on two different terroir slopes: the Jurassic terroir and the Turonian terroir.
The Jurassic terroir is characterized by hard limestone, flinty clay and quartz.
The upper Turonian terroir consists of sandy clay chalk. The organic approach has been officially established at the Domaine du Vieux Pressoir. Registration with the French Agency for Organic Agriculture has been completed and validated for the 2020 vintage, which will be our first year of conversion to organic farming.
