Pale straw-gold in color with fine pinpoint bubbles, Bouvet Signature Brut shows a lovely, toast and fruit nose which is confirmed along with a clean fruit crispness and excellent balance on the palate. The delicate yet sustained effervescence carries into refined finish with notes of toast and citrus.

Tasting notes

This dry, delicately fruity sparkling wine shows crisp citrus and white fruit flavors with a hint of toast refined by notes of Chardonnay ending in a fresh, lively finish.

Rating

Honeydew melon and mineral flavors with a sweet core.

Wine maker notes

Bouvet Signature Brut is produced from a blend of Chenin Blanc and a smaller percentage of Chardonnay grapes grown in the chalky limestone "tuffeau" soils characteristic of the Saumur appellation. The base wines are vinified in computer-regulated, temperature-controlled stainless steel tanks to preserve the delicate aromas and elegant fruit of the grape. The blenders, relying on a combination of innate talent, experience and technological support, assemble the cuvée from the yield, delivered as grapes and pressed at Bouvet's facilities, of 120 different properties located in a diversity of microclimates which give a complex spectrum of nuances to the wine. The second fermentation takes place in the traditional method developed by the champenois, in the bottle, following the addition of a small amount of sugar and yeast. The transformation from still wine to sparkling takes place in Bouvet-Ladubay's cool, moist cellars, where the bottles are automatically riddled on computer-calibrated "gyropallets," which duplicate the hand-riddling process in a slightly shorter span of time. At each step of the production process, the most exacting standards of quality and practice are applied to guarantee a refined, handcrafted luxury product of character and consistency. This cuvée is the expression of the signature "Excellence" that since 1851 has been the foundation of Bouvet-Ladubay's philosophy.

Technical notes

GRAPE VARIETY: 90% Chenin Blanc 10% Chardonnay MAXIMUM YIELD: 45 hl/ha (202 cases/acre) MINIMUM ALCOHOL: 10% MINIMUM SUGAR: 170 grams