£20.24
Ideal for serving as an aperitif or with seafood dishes, Lacheteau Crémant de Loire Brut is a premium sparkling wine from France's Loire Valley. It features a pale straw colour with delicate white flower and dried fruit aromas.
- Made from Chenin Blanc, Chardonnay, and Cabernet Franc grape varieties.
- Aged for at least 18 months on laths for enhanced flavour.
- Has an alcohol content of 12% by volume.
- Best served chilled at 6°C for optimal taste experience.
- £20.24
£0.00- £20.24
- Unit price
- per
Shopped From |
M&S
Duties & Customs (You Pay)
Import fees may apply on arrival, and you must pay any customs charges. Prices exclude duties. Learn More: Shipping Policy | Terms and Conditions
Description
xThis product is not for sale to people under the ages: 18 years (UK and EU), 21 years (USA) etc. By placing an order, you confirm that you meet the legal drinking age requirement in your country. To confirm that the recipient meets the legal drinking age to purchase alcohol, a valid photographic ID with his/her date of birth is required prior to delivery. If this identification is not provided, the alcohol will be returned at your expense. See our Shipping Policy and Terms of Service for further information.
This Crémant de Loire is pale straw-coloured and has white flower and dried fruit aromas. It is structured, fine and round with a good length. Enjoy it between 6 and 8°C as an aperitif or with dessert.
Wine of France. Contains Sulphur Dioxide/Sulphites. Grape variety: Chenin Blanc, Chardonnay, Cabernet Franc. Current vintage: NV. Tasting notes: Straight and lively attack, well structured, persistent effervescence. A touch of lemon and berry fruits. Lemon, tangerine, exotic fruits on the nose. Translucent, brilliant, pale yellow with silver reflection.
Ideal as an aperitif for a special occasion but also as a dessert based on brioche, biscuits and ice cream. It also goes very well with shellfish or grilled fish. Should be served at about 6°C.
Harvest: manual. The harvest takes place from end September until mid-October. Second fermentation in the bottle, then ageing on laths during at least 18 months.
