Its brilliant salmon color with regular but fairly large bubbles, offers a nice fruity nose of strawberries, gooseberries and then pear notes. On the palate this cremant has a good balance, fruit, finesse, fairly round.
Robe Salmon
Features
Body?The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.
Freshness?The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.
Aging?All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.
Tannins?Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.
Do you know ?
With a constant temperature and humidity levels, the troglodyte caves offer an ideal environment to sparkling wines. The suspended doors of the troglodyte habitations will also catch the attention of those traveling along the Loire wine road.
Domain and appellation
Langlois Château
Edouard and Jeanne Langlois founded the Maison Langlois-Chateau in St Hilaire - St Florent in 1912, with the support of Baron de Bodman, owner of the Château de St-Florent and the adjoining vineyard. The latter brought cellars, land and buildings to the young company. Today, the entire staff of Langlois-Chateau (37 people) always works in the same direction, keeping in mind the qualitative objectives of the House.
Terroir: The various terroirs are mainly composed of calcareous stone locally called "tuffeau". The quintessentially exclusive varietals, such as chenin for white wines and fine bubble wines where Cabernet Franc for red wines, benefit from a temperate oceanic climate.
Viticulture: The winegrowers / partners deliver mainly grapes. The harvest is entirely manual.
Vinification: Pneumatic pressing immediately after picking (150 kg of grapes yield 100 liters of juice). The bottling is done according to the traditional method, then ripening on lees of at least 12 months in our tuffeau cellars.
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