Château Pierre-Bise is located in the heart of Anjou where vineyards thrive in geologically rich soils spreading from the Layon valley to the banks of the Loire. Using organic winegrowing methods and the utmost respect for nature, the winery expresses the diversity and typicity of this landscape with a fascinating selection of red, white and rosé wines and this traditional sparkling wine which has earned a place among the best Crémant de Loire.
Produced using traditional methods and only with Chenin Blanc grapes, hand-picked at the peak of ripeness to avoid the need for added sugar, Pierre-Bise Crémant de Loire brings out the very best of this variety. A splendidly attractive sparkling wine whose acidity is in complete balance with its aromas of ripe fruit and hints of sweetness. It displays a bright straw-yellow colour in the glass and lively citrus notes, white fruit, flowers and herbal aromas swiftly which delight the nose as well as the subtle minerality typical of wines from Savennières. Delicate and lingering in the mouth, with the notable acidity of the Chenin Blanc variety, it leaves a very pleasant feeling of freshness on the palate. A top class Crémant de Loire.
What does this wine taste like?
View
Straw yellow
Bouquet
Floral scents / Fruit aromas / White fruit / Herbaceous notes
Mouth
Varietal notes / Balanced / Refreshing acidity / Pleasant finish / Long / Slightly bitter / Mineral
Drinking and storing
Serve between 6ºC and 8ºC
Food pairing
Aperitifs / Throughout the meal / Raw fish / Sushi / Mixt salads
Customer reviews
3.5/5
2 reviews
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by: Corrado Morici (17/09/2021)
0
Economico
Ad un branzino al forno si è rivelato un'ottimo abbinamento. Al naso spiccano note floreali, di frutta a polpa bianca e agrumata, ma anche note erbacee decisamente gradevoli. Coerente tra olfatto e gusto è un vino dell'ottimo rapporto qualità prezzo
by: Ric2010 (01/07/2021)
0
Caratteriale
Molto carattere in questo chenin nella sua versione metodo champenoise. Perde un po’ in finezza, ma la forza e la lunghezza non mancano. Andrà meglio per accompagnare piatti estivi, anche di cucina mediterranea, che non come aperitivo.
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