Savennieres is the grand cru of the Loire, producing dry Chenin Blancs long considered one of the top wines of all Franch. Chateau Pierre-Bise (“meaning “stone and wind”) and the Papin family are one if its very top producers.
Their Cremant is entirely from Savennieres Chenin Blanc. Which gives it a remarkable richness, concentration and stony mineral complexity.
Because it is so naturally rich and concentrated, the Papins employ a unique method to make it. The initial fermentation is with wild yeast. But rather than ferment it all the way dry and then add more sugar for the secondary fermentation to create the bubble, they chill the wine to stop its fermentation with 25 g/l sugar remaining.
Then the wine is aged for a period on its fine lees, before being put into bottle and under cap, where the fermentation restarts and runs until completely dry, creating six atmospheres of pressure (as in Champagne).
Again, because the wine is so rich, they don’t add any additional dosage. But even completely bone dry, it remains very rich, balanced and still light on its feet.
Just like a great Champagne.
