This crémant is a blend of 90% chenin blanc and 10% pineau d'Aunis. Upon arrival, grapes are pressed slowly and gently in a pneumatic press. The first fermentation takes place in temperature-controlled stainless steel tanks. Second fermentation occurs in bottle and is kickstarted with grape must, after which the wine is finished with no added dosage. This is a raw and vinous crémant with elegant bubbles and good aging potential.
In less than three decades, Xavier and Géraldine Cailleau have brought back to life the vineyards and the wine production at their Château de Bois-Brinçon. What they have achieved is highly impressive.