Winery Bohemia SektLe Charmante Blanc
Sparkling wine
This wine generally goes well with
Details and technical informations about Winery Bohemia Sekt's Le Charmante Blanc.
Discover the grape variety: Galotta
Intraspecific cross between ancellotta and gamay à jus blanc obtained in 1981 at the Agroscope Research Station in Pully (Switzerland).
Informations about the Winery Bohemia Sekt
The Winery Bohemia Sekt is one of of the world's great estates. It offers 22 wines for sale in the of Saumur Mousseux to come and discover on site or to buy online.
The wine region of Saumur Mousseux
The wine region of Saumur Mousseux is located in the region of Saumur of Loire Valley of France. Wineries and vineyards like the Château de Montgueret or the Domaine Duc de Paris produce mainly wines sparkling, red and white. The most planted grape varieties in the region of Saumur Mousseux are Chardonnay, Pinot noir and Chenin blanc, they are then used in wines in blends or as a single variety. On the nose of Saumur Mousseux often reveals types of flavors of citrus fruit, cream or microbio and sometimes also flavors of citrus, minerality or strawberries.
The wine region of Loire Valley
The Loire Valley is a key wine region in western France. It follows the course of the Loire River on its Long journey through the heart of France, from the inland hills of the Auvergne to the plains of the French Atlantic coast near Nantes (Muscadet country). Important in terms of quantity and quality, the region produces large quantities (about 4 million h/l each year) of everyday wines, as well as some of France's greatest wines. Diversity is another of the region's major assets; the styles of wine produced here range from the light, tangy Muscadet to the Sweet, honeyed Bonnezeaux, the Sparkling whites of Vouvray and the juicy, Tannic reds of Chinon and Saumur.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
