Langlois-Chateau LE BRETONNIERE Cabernet de Saumur Rose Sec

The Vieilles Vignes du Domaine Langlois-Chateau Saumur Blanc comes from two 1 ½ hectare plots of vines planted with chenin and aged at more than 35 years. Grapes are harvested by hand and in several goes and the juice obtained from pressing will undergo alcoholic fermentation in barrels. The wine then remains on lees in barrels for about 10 months before being bottled. Its colour is a full-bodied yellow, the nose is intense , and the mouth is ample and full-bodied. it can be kept for 10 years and we recommend you drink it with fish in sauce (6 x 75 cl)

Founded by Edouard Langlois and his wife Jeanne Chateau and run today by Michel Villedey, the Maison Langlois-Chateau has kept its family character. The Domaine Langlois-Chateau Saumur Rouge comes entirely from cabernet franc mainly harvested by hand and vinified in small vats at a controlled temperature. It has a ruby colour, a nose of intense red fruits and spices and an ample and rounded taste. (6 x 75 cl)

A fruity wine with cassis and raspberries. (12 x 75 cl)

A dry, crisp wine, with peaches and apricots. (6 x 75 cl)

The Domaine Langlois-Chateau Saumur Blanc comes from a blend of 80% chenin and 20% chardonnay. Grapes are picked by hand and fermented at low temperature to keep the flavours. The colour is pale yellow, the nose has notes of peach and honey and the palate is fruity, dry and fresh. It goes very well with seafood and grilled fish (6 x 75 cl)

This excellent cooperative under the guidance of managing director Claude Guichet is now producing some of the most consistent quality and value wines from the Loire. Long contracts and bonuses for quality grapes have meant it is now in the member interests to invest time and effort in producing the best grapes for the production of wine. Tufa soils, or limestone, are the key to the style of wines produced in this area. The soils stores heat and humidity during the day and releases it during the cool nights, while the grapes are picked both manually and mechanically and undergo severe sorting. Using a pneumatic press with short skin contact enables low temperature fermentation . After bottling, the wines are left to mature for between several months to a few years in the underground cellars Aromas of honey and honeysuckle can be found on the nose, on the palate it is light, dry and crisp, with well balanced acidity and a long lingering finish of quince, melon and honeydew. (6 x 75 cl)

This excellent cooperative under the guidance of managing director Claude Guichet is now producing some of the most consistent quality and value wines from the Loire. Long contracts and bonuses for quality grapes have meant it is now in the member interests to invest time and effort in producing the best grapes for the production of wine. The grapes are sourced from the left bank of the Loire River, south-east of the city of Saumur, an area with soils rich in white limestone. The grapes are picked both manually and mechanically and then severely sorted. They are kept on their skins either in a horizontal rotary vinimatic, or in vertical vats with regular pumping over during fermentation. After a period of stabilisation and filtering, the wine is bottled young. Ruby red in colour, with a refined and elegant nose. The palate is soft and ripe with hints of green peppers. The finish is long and concentrated. (6 x 75 cl)

This excellent cooperative under the guidance of managing director Claude Guichet is now producing some of the most consistent quality and value wines from the Loire. Long contracts and bonuses for quality grapes have meant it is now in the member interests to invest time and effort in producing the best grapes for the production of wine. Tufa soils, or limestone, are the key to the style of wines produced in this area. The soils stores heat and humidity during the day and releases it during the cool nights, while the grapes are picked both manually and mechanically and undergo severe sorting. Using a pneumatic press with short skin contact enables low temperature fermentation . After bottling, the wines are left to mature for between several months to a few years in the underground cellars Aromas of honey and honeysuckle can be found on the nose, on the palate it is light, dry and crisp, with well balanced acidity and a long lingering finish of quince, melon and honeydew. (6 x 75 cl)

This excellent cooperative under the guidance of managing director Claude Guichet is now producing some of the most consistent quality and value wines from the Loire. Long contracts and bonuses for quality grapes have meant it is now in the member interests to invest time and effort in producing the best grapes for the production of wine. The grapes are sourced from the left bank of the Loire River, south-east of the city of Saumur, an area with soils rich in white limestone. The grapes are picked both manually and mechanically and then severely sorted. They are kept on their skins either in a horizontal rotary vinimatic, or in vertical vats with regular pumping over during fermentation. After a period of stabilisation and filtering, the wine is bottled young. Ruby red in colour, with a refined and elegant nose. The palate is soft and ripe with hints of green peppers. The finish is long and concentrated. (6 x 75 cl)