Description

ABOUT THE PRODUCER:
Founded in 1811, the year of the comet, Maison Ackerman was born under a lucky star, as it was also the date of a highly exceptional vintage. Jean-Baptiste was a young, intrepid, curious and talented man from Brussels, who spent time in the Champagne region eager to learn the secrets of this famous region. A year later, he settled in the Val de Loire where he purchased some of the finest cellars carved out of the limestone quarries. A pioneer in the ‘Méthode Traditionnelle’, he started producing sparkling wines from Chenin Blanc and subsequently won a gold medal in the Universal Exposition of Paris in 1855. Since then, Ackerman hasn’t looked back, and this duo of Vin Mousseux offers the perfect party fizz.

ABOUT THE VINEYARD:
Following in the footsteps of the founder Jean-Baptiste, Ackerman continues to follow the philosophy of showcasing the potential of the local varieties found in the Loire Valley. This cuvée is made up of Pineau d’Aunis, a synonym for Chenin Noir, which is a relatively obscure variety now seeing a renaissance in popularity. Pineau d’Aunis can be a challenging variety to cultivate as it is prone to producing irregular yields and is highly susceptible to bunch rot. It is also sensitive to the soil conditions in which it is grown, ideally requiring a balance of clay, sand and gravel. Due to its pernickety nature, it had fallen from favour and by the 1970s less than 20 hectares were grown in the Coteaux du Loire. However, now it is making a comeback and is valued for its lean and zippy character with gently peppery spiciness, berry notes and mineral tones. The vines are sustainably cultivated as per the HVE Level 3 certification.

THE WINEMAKING PROCESS:
The grapes were destemmed and gently pressed to extract the juice, which was fermented at controlled temperatures in stainless steel tanks. This sparkling cuvée was produced using the Charmat method, with the secondary fermentation taking place in tank with selected yeasts to obtain the sparkle or ‘prise de mousse’. The wine was then matured on its fine lees to create aromatic complexity and texture. The ‘liqueur d’expédition’ is the small amount of sweet liquid added prior to corking, in order to determine the wine’s final sweetness level. The wine spent three months on the lees while in tank, which imparted tertiary aromas and texture to the palate.

OUR TASTING NOTES:
With a pretty pale pink hue, this easy-drinking sparkling rosé offers attractive aromas of summer red berries complemented by subtle hints of vanilla. The off-dry palate is beautifully rounded and fruity, with a soft, refreshing finish.

GRAPE VARIETY:
Pineau d’Aunis 100%.