CRÉMANT DE LOIRE AMIRAULT
Our grandfather owned this plot in which he planted chenin blanc, known locally as Pineau de la Loire. This variety was abandoned for about ten years before we replanted it in our deep gravel soils, a warm terroir which favours an early harvest and lovely fruit. It is the gravel that makes our Crémant so unique because usually in the Loire Valley the chalk-clay soils of the Touraine or the schist soils of Anjou are planted with Chenin.
Some 20 years ago we also planted Chardonnay to give the Amirault Crémant Brut the perfect balance.
On this type of soil – deep gravel on a clay base – it is important to maintain a balance to ensure the vine does not succumb to the vagaries of the weather (drought, heavy rainfall). We achieve this balance by adding a small quantity of our own compost, prepared with biodynamic ingredients.
At the start of winter, we dig the compost in very close to the surface. In spring, the green cover, kept under control by the natural flora, has a greater influence on the rate of growth of the vine to produce wines which are very true to terroir. Likewise, to best respect the environment, Domaine Amirault reduces the usage of “Bordeaux mixture” by gathering its own mixture of plants (meadowsweet, nettle, dandelion and horsetail) which is infused and then sprayed.
Vinification and Ageing
Our aim is to harvest a perfectly healthy grape. The grapes are taken to our winery where the whole bunches are pressed. We make the wine using a traditional method and only the natural yeasts found in the vineyard. Each grape variety is vinified separately before they are carefully blended to give the Crémant du Clos des Quarterons its unique character.
To allow it to develop its fine bubbles, the wine undergoes a second fermentation in the bottle before being left for at least 36 months on its lees.