Saumur Brut 1811 Ackerman 6 grams of acidity (measured

6 grams of acidity (measured in tartaric acid per liter)

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

Proprietor Paul-Vincent Avril uses the flexibility that provides to constantly vary the blend from year to year

aufrichtig und ehrlich übersetzt werden kann

damit der Geschmack und die Farbe extrahiert werden kann

Saumur Brut 1811 Ackerman 6 grams of acidity (measuredThe 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,