Loire

Regional appellation for crémant (sparkling wine made in accordance with the methode champenoise), created in 1975, and applicable to sparkling wines made within the appellations Anjou, Cheverny, Saumur and Touraine. In the Loire region, the first sparkling wines described as crémants were marketed under the old names of Crémant de Saumur and Crémant de Vouvray. Virtually all the varieties permitted in the Loire region may be used, with the exception of Sauvignon Blanc. The varieties used most frequently are Cabernet Franc, Cabernet Sauvignon, Chardonnay, Chenin Blanc (the dominant variety, also known here as Pineau de la Loire), Grolleau (maximum of 30%) and Pinot Noir. Most of the wines produced are white, with a small amount of rosés. There are around 200 producers, the best-known of which are Baumard-Cray, Berger, Bouvet-Ladubay (gehört Taittinger), Château Langlois, Delhumeau, Gratien & Meyer#Gratien, Nerleux, Oisly et Thésée and Passavant.