Saumur Brut 1811 Ackerman REIFUNG: 30 bis 36 Monate

REIFUNG: 30 bis 36 Monate Reifung auf der Feinhefe nach der Hefegärung (Flaschengärung) und 3 bis 6 Monate Monate Reifung im Keller nach der Abfüllung

dem großen Yquem das Wasser zu reichen

and powerful

and slightly drying wood tannins evident on the full-bodied palate and extending through the long finish

Saumur Brut 1811 Ackerman REIFUNG: 30 bis 36 MonateThe Saumur Brut shines golden yellow with silver reflections. Its fine perlage is a treat, especially on hot summer days. Aromas of currant, hawthorn and quince jelly can be found on the nose and palate. Classically produced according to the Mthode traditionnelle, characterized by a second fermentation in the bottle and maturation on the yeast for at least 18 months, the Samur Brut belongs to the top class. In homage to the year the house was founded,