Saumur Brut 1811 Ackerman 95 Falstaff points: Falstaff 95

95 Falstaff points: Falstaff 95

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

dem großen Yquem das Wasser zu reichen

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

Saumur Brut 1811 Ackerman 95 Falstaff points: Falstaff 95The 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,