De Chanceny, the emblem of our know-how in the production of fine Loire bubbles using the traditional method since 1953.
Presentation
Presentation
A superb selection of Chardonnay, Chenin blanc, Chardonnay and Grolleau on limestone, a careful manual harvest, a selection of the heart of the press at the time of pressing, a maturation of more than three years in our tufa chalk galleries, and a refined expedition liqueur have made it possible to create "Impetus", a cuvée full of richness, elegance and character.
Location
The production area of Crémant de Loire, located in the south of the Loire, covers 2,350 hectares. Our vines, of the four grape varieties that composes our cuvée, are in the Saumur region.
Terroir
The vines selected for De Chanceny wines are located on tuffeau terroirs. Tender and white, this stone was used for the construction of the Loire castles, but it is also ideal for wine growing: it retains and redistributes rainwater on the land. The best grapes from the best plots are selected for our Crémant de Loire Impetus De Chanceny.
Winemaking
Selection of plots on ripe fruit profiles. Manual harvest. Gentle pressing and fermentation at a cool temperature (18°C) for a good conservation of the aromas. Selection of press cores. Second fermentation in bottle according to the Traditional Method.
The minimum 48 months of storage on slats before disgorging brings an incomparable fineness of bubble.
The minimum 48 months of storage on slats before disgorging brings an incomparable fineness of bubble.
Ageing
Varietals
Chardonnay : 40%
Chenin blanc : 40%
Cabernet franc : 10%
Grolleau : 10%
Chenin blanc : 40%
Cabernet franc : 10%
Grolleau : 10%
Specifications
Alcohol content : 12.5 % vol.
Dosage : 3 g/l
Advice
Serving
Enjoy chilled (8°C)
Visual appearance
Beautiful golden yellow color with bright hues. The bubble is fine and persistent.
At nose
The nose opens with notes of candied lemon, of yellow peach, mint and custard. Hints of toasts and mocha are revealed with finesse.
On the palate
Creamy effervescence. The mouth is voluminous and has an enveloping structure. The finale is persistent with notes of dried fruit.
Food pairings
To be served from the aperitif to the dessert, to accompany elaborate dishes (sea bass and basil’s carpaccio, morels’ ravioles, apple and apricot crumble with basil) to sublimate your moments of pleasure and tasting.
