Les Vaublins, Crémant de Loire

Manual harvesting of the grapes from the Cher Valley for this sparkling wine is in boxes, pressing is slow and only the free run juice (minus the final pressing, or rebêche) of the Chenin Blanc (80%) and Chardonnay (20%) is used. Fermentation takes place at low temperature and the wine is bottled for the second fermentation according to the traditional method. The wine is disgorged after 18 to 24 months after ageing in their troglodyte vaults (underground caves) which were dug out in the 18th Century.