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Loire Centre
Saumur et Saumur Mousseux White | 13°

Ref : 487788

25.00 25, 00

Bottle 75 cL

i.e. 33.30 € / liter

1  product(s) soldsince yesterday

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  • Keeping level 2024
  • Service temperature °

Our oenologists' opinion

Fruity and crisp

Pale color with bright green reflections, pretty distinctive nose, fresh acacia flowers, passion fruit, lemon zest, mineral hint of flint, good balance on a wine with a medium body but quite fleshy, dry and lively , nice well signed character with a hint of quince paste which becomes complex with the notes of the nose, frank, straight, fresh finish with flavor.



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.

Do you know ?

Biodynamic viticulture is based on the research of the balance of the vines with his immediate and more distant environment. This method appeared in 1924, under the influence of Rudolf Steiner, an Austrian philosopher and agronomist.

Domain and appellation

  • Domaine Des Roches Neuves

    The Domaine des Roches Neuves covers 22 hectares in Varrains, in the Saumur-Champigny appellation for red wines and in Saumur for white wines. In 1992 the estate is bought by Thierry Germain. With Bordelais origin, he began converting the area into organic and biodynamic.


    • Terroir: The vineyard is located at Cerpes and Saint Vincent, soils are clay-limestone and flin silt.


    • Viticulture: Natural grassing with organic and biodynamic work. Manual harvest in small box.


    • Vinification: Alcoholic fermentation in oval lightning so as to preserve all the minerality of the subsoil. Pneumatic pressing of 4 hours, natural degrees of 12.8 °, fermentation time of 4 months. Matured on fine lees for 9 months.

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Further information