Gratien & Meyer Crémant de Loire Millésimé 2007

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

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Gratien & Meyer:
Gratien & Meyer is a traditional producer of fine sparkling wines. Their refined elegance and exquisite sparkle are the result of many months of patience and constant meticulous care. This creates wines of an extraordinary quality and consistency which come from an equally extraordinary vineyard. Behind the unmistakeable characteristics of any wine, there is always a history, a family, in othe... Read more
Gratien & Meyer is a traditional producer of fine sparkling wines. Their refined elegance and exquisite sparkle are the result of many months of patience and constant meticulous care. This creates wines of an extraordinary quality and consistency which come from an equally extraordinary vineyard. Behind the unmistakeable characteristics of any wine, there is always a history, a family, in other words people. And whenever you taste a wine from the house of Gratien & Meyer, you will find reflected in its exquisite sparkle the history of a very special family and the impressive members of that family. Read less

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

Wine Specs:

Alcohol: 12.1%

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