Gratien & Meyer Crémant de Loire Millésimé 2007

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Winemaker's Notes:

Soil: Sous sol de type calcaire, apellé localement "tuffeau" Type of Harvest: Vendanges manuelles en caissettes Vi...

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Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe


User Reviews for Gratien & Meyer Crémant de Loire Millésimé

Winemaker's Notes:

Soil: Sous sol de type calcaire, apellé localement "tuffeau"<br/><br/>Type of Harvest: Vendanges manuelles en caissettes<br/><br/>Vinification Method: pressurage de type Crémant de raisins entiers, sélection des premiers jus de pressurages, maîtrise du choix des levures. Assemblege de la cuvée par le chef de Caves. La prise de mousse s'effectue lors de la seconde fermentation en bouteille selon la méthode traditionnelle.<br/><br/>Malolactic: presque terminée<br/><br/>Sugar Rate: 13-50 g/l<br/><br/>Total Acidity: 3.4<br/><br/>Free SO2: 102

Soil: Sous sol de type calcaire, apellé localement "tuffeau"<br/><br/>Type of Harvest: Vendanges manuelles en caissettes<br/><br/>Vinification Method: pressurage de type Crémant de raisins entiers, sélection des premiers jus de pressurages, maîtrise du choix des levures. Assemblege de la cuvée par le chef de Caves. La prise de mousse s'effectue lors de la seconde fermentation en bouteille selon la méthode traditionnelle.<br/><br/>Malolactic: presque terminée<br/><br/>Sugar Rate: 13-50 g/l<br/><br/>Total Acidity: 3.4<br/><br/>Free SO2: 102

Chemical Analysis:

Alcohol: 12.1%

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