DUMNACUS CREMANT DE LOIRE BLANC

A very wide geographical area, extending from the Anjou and Tours areas, hence the wide variety of soils and climates. Mainly Chenin, with Chardonnay, Grolleau and Cabernet Franc. Grapes are picked by hand. Primary fermentation in heat-controlled vats, secondary fermentation in bottles placed on wooden slats, over 12 months. The secondary fermentation in bottles produces a Crémant offering fine, elegant bubbles.