Crémant de Loire - De Chanceny - Impetus

Head east to slowly travel up the Loire towards the Saumur region to meet the Crémant de Loire De Chanceny Impetus and its oenologist Eric Laurent. Aged for 48 months in the underground tufa galleries typical of the region, this charming and refined cuvée takes all the time it needs to develop a strong character.

Story

The story
At its creation, this cuvée was made to be a refined Crémant de Loire for gastronomic pairings. Impetus is a thorough blending of the four predominant grape types of the Loire Valley, each of them bringing their personality and specific aromas. Dynamic and full, it is a complex, structured wine with a rich aromatic palette. A Crémant de Loire of a rare quality.
The vintage
Its predecessors being more tense and strict, the 2015 vintage is more clement and cold. Impetus 2015 is a charming and round Crémant de Loire with a smooth personality.
Vinification
A meticulous selection of Chardonnay, of Chenin Blanc, of Cabernet Franc and
of Grolleau over a chalky terroir is made in order to have a cuvée of a superior quality. A hand-made harvest, a long and gentle pressing, the exclusive selection of « cœur de presse » (wine of the first press) and a fermentation on fresh temperatures (18°C) allow a full conservation of fresh and fine aromas. The second fermentation is made in the bottles according to the « Méthode traditionnelle ».
Ageing
The ageing of 60 months on laths before disgorging bring an incomparable finesse on the bubbles.
Varietals
Chardonnay : 40%
Chenin ou chenin blanc : 40%
Cabernet franc : 10%
Grolleau : 10%
Specifications

Advice

Serving
Enjoy chilled (8°C)
Tasting notes
The colour is of a beautiful golden yellow. The nose opens on notes of honey, apricot and linden that evolves towards a delicate profile of toasted brioche. The mouth is unctuous with a rich effervescence. The finale gives hints of toasted bread and dried fruits accompanied by a lovely persistence of the delicate bubble.
Food and wine pairings
The cuvée will be a refined pairing from the aperitif to desserts, it will sublimate a sea-bass and basil carpaccio, morel raviolis or an appleapricot crumble.