Pale yellow color. It smells of white flowers, linden, hawthorn. Fresh, citrusy and refined in the mouth.
Langlois has an estate of 175 hectares in the most prominent AOC areas of the Loire Valley. One of the mainstays of making Crémant is a terroir-centric approach, which is made from a variety of vineyard sites and soil types to produce a complex and sophisticated end result.
The grapes are harvested by hand in small crates and gently pressed a few hours after picking. Only the lees from the first pressing are used for Crémant. Fermentation takes place in stainless, temperature-controlled steel tanks, and then the aging lasts at least 24 months, compared to the minimum 12 months required in the Loire Valley.
