Saumur Brut 1811 Ackerman I've yet to see the

I've yet to see the estate put a foot wrong

damit der Geschmack und die Farbe extrahiert werden kann

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

Haut Couture at its finest and this majestic

Saumur Brut 1811 Ackerman I've yet to see theThe 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,