The Domaine de Terre Brune is located in Notre Dame d’Allençon, Anjou, in the heart of the UNESCO World Heritage Loire Valley, 20 kilometres south-west of Angers, at a place called La Motte. Just 5 kilometres from the village of Brissac Quincé, famous for its historic Château, the highest in France and one of the most original in terms of its mix of architectural periods. Known as much for its mild climate as for its vineyards, Anjou offers the most diverse range of colours and flavours in the Loire Valley: dry or soft rosés, supple or full-bodied reds, dry or sweet whites and, of course, fine bubbles.

Winemaking

Clay-sandy and silty-sandy soils. Average vine age of 20 years. Manual harvesting in perforated crates to allow juice drainage.

Pneumatic pressing is mandatory and carried out with great care. The art of blending, fermentation takes place at a temperature between 15 and 18°C. A second fermentation (tirage) is done in spring, followed by ageing on lees in the bottle for at least one year, which gives the wine its fine mousse and delicate aromas. These aromas, wrapped in light bubbles, are the expression of the terroir and the blends. Disgorgement is carried out after riddling in a Rotopal. A dosage liqueur is added, chosen after comparative tastings to harmonise the wine.

Tasting notes

Bright straw yellow colour with fine mousse and a regular, abundant and persistent perlage. The first impression is strongly marked by the two white grape varieties. Chenin brings its floral and fruity aromas. More subtle, Chardonnay reinforces this aromatic complexity. Then come the olfactory nuances from its 18-month ageing on lees. Fine bubbles delicately excite the taste buds, gradually revealing all its aromatic richness, fruity, full of finesse and elegance.

Food pairing

Enjoy this Crémant de Loire as an aperitif, with dessert, or on special occasions worth celebrating.