Winery Beltoure - Blanc de Blancs Brut

Winery BeltoureBlanc de Blancs Brut

The Blanc de Blancs Brut of Winery Beltoure is a sparkling wine from the region of Loire Valley.
This wine generally goes well with

Details and technical informations about Winery Beltoure's Blanc de Blancs Brut.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Grosse Arvine

Simple, fresh dry whites with a pale golden robe, a supple palate with preserved acidity, and undemonstrative aromas of citrus and white flowers – a less distinctive profile than Petite Arvine. More productive. Almost absent from commercial cultivation, preserved in Valaisan variety collections for its heritage value and ampelographic interest. A rare Valaisan white grape, cousin of Petite Arvine, grown in negligible quantities in Valais.

Informations about the Winery Beltoure

The winery offers 5 different wines.
Its wines get an average rating of 3.2.
It is in the top 5 of the best estates in the region
It is located in Vallée de la Loire

The Winery Beltoure is one of of the world's greatest estates. It offers 5 wines for sale in the of Loire Valley to come and discover on site or to buy online.

Top wine Loire Valley
In the top 300000 of of France wines
In the top 25000 of of Loire Valley wines
In the top 90000 of sparkling wines
In the top 1500000 wines of the world

The wine region of Loire Valley

Kingdom of lively, dry whites and fine sparklers. Mineral, taut Sauvignon Blanc (Sancerre, Pouilly-Fumé) with citrus and gunflint notes. Multiform Chenin Blanc (Vouvray, Savennières, Layon): straight dry, floral off-dry or noble sweet honey-quince. Saline, iodised Muscadet (Melon B.

The word of the wine: Yeast

Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.

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