Méthode Traditionnelle – Brut
Born in the heart of the Loire, produced from our vines in Loir et Cher (41), it perfectly reflects the beautiful Loire culture.
Its profile: Embodying a typical Loire style, focused on freshness and delicate aromas, its bubbles have the finesse of rose petals and all the lightness of air !
Its label design: A reference to the origins of the Villebois’ family, the honorable date of 1180 is shown while the illustrations pay homage to the Loire and the beauty of its environment.
This wine is available in France from 9,80 € at your preferred wine shop, or at our online shop Aux trésors de Bacchus
Our BRUT is made from 14 different parcels dispersed around the villages of St Romain, Couddes, and Thenay. David, our vineyard manager and veritable guardian of the vines, ensures their protection and care all year round. He monitors their evolution and identifies any possible needs they may have according to the meteorological conditions. We have received Sustainable Winegrowing certification in recognition of our commitment to socially and environmentally responsible viticulture. As an example, we sow cover crops during winter and use organic compost to maintain and stimulate life in the soils. In spring and summer, all of our vineyards remain grassed over to limit soil erosion and oxidisation, which also helps to curb the energy of the vines and as a result increases grape quality.
Freshness is the absolute core of this Brut and is what gives it its highly sought after Loire style. To achieve this, the work has to start in the vineyard ! We harvest these parcels on average 10 days earlier than for our still wines to ensure we obtain perfect balance between acidity and structure. Alberto, Patrice and David together determine the optimum harvest date through daily tasting of the berries. The objective is to obtain grapes full of fresh fruit aromas that are bright and lively in the mouth with lots of finesse. The grapes are picked exclusively at daybreak when the temperature is still cool and immediately transferred to the cellar into the care of the cellar master and the team.
The next stage – delicate pressing in pneumatic presses – is absolutely crucial as it is when we separate the juice in different cycles. We divide the juice into three lots according to the pressure applied in the press. The wine then undergoes cold settling for 24 hours during which time the clear juice separates from the lees, or solid elements. This clear juice is clarified at 18°C. Alcoholic fermentation starts around 48 hours later. When alcoholic fermentation is complete, the wines remain in separate batches and are later racked to be aged on fine lees for several weeks. The batches are blended 15 days before bottling. This blending stage is essential in determining the style of our BRUT. Depending on the vintage, a quantity of reserve wine
After the wine is filtered a dose of “liqueur de tirage” (a mix of still wine, sugar, and yeast) is added at the moment of bottling in champagne type bottles. These are laid down on slats where they will undergo a second alcoholic fermentation for around 15 – 20 days at a constant temperature of between 12 and 15 C° in order to produce the effervescence. The wine then rests for a further 9 months on its lees, gaining in richness and smoothness thanks to the natural autolysis of the yeasts. Before being disgorged, the bottles are turned regularly (riddled) to allow the sediment to accumulate in the neck of the bottle, which will be expelled finally after being frozen at -20°C. The bottle is then topped up with “expedition liqueur”, composed mainly of the same wine, some sugar and a little SO2, and closed with the traditional mushroom shaped champagne cork.
Beautifully clear, gleaming colour.
The nose offers an extraordinary explosion of aromas with notes of fresh citrus, Golden Delicious apple, peach, and pear.
Fine, delicate bubbles caress the mouth, melting perfectly with sublime balance.