Fines bulles Blanc (Brut ou demi-sec)

7,90€ ttc

Fine Bubbles White Sparkling Wine – Traditional Method AOC Touraine

The Elegance of Bubbles born in the Tuffeau Limestone Discover our Fine Bubbles White, the ultimate celebratory wine from Caves du Père Auguste. Crafted using the Traditional Method, this cuvée is the result of a slow second fermentation in the bottle, carried out in the heart of our troglodyte caves. Whether you prefer the vibrancy of the Brut or the sweetness of the Demi-Sec, our Touraine sparkling wines bring finesse and elegance to all your exceptional moments.

Two Styles, One Passion

To satisfy every preference, our cuvée is available in two dosages:

  • The Brut: For lovers of freshness and purity. It stands out for its liveliness and its notes of citrus and white flowers. Perfect for awakening the palate.

  • The Demi-Sec: For those seeking roundness and velvetiness. More indulgent, it offers aromas of ripe fruit and a delicate sweetness that coats the bubbles.

Tasting Notes

  • Appearance: A pale gold robe with silver highlights, brought to life by persistent fine beads of bubbles and a lasting mousse.

  • Nose: A fresh and spring-like nose. Notes of green apple and acacia are perceived in the Brut, evolving towards touches of brioche and honey in the Demi-Sec.

  • Palate: A delicate and smooth effervescence. The palate is balanced, offering a beautiful mineral tension unique to the Loire terroir, with a clean and elegant finish.

Secrets of Production

  • Method: Traditional (second fermentation in the bottle).

  • Aging: Prolonged aging “on laths” in the darkness and constant coolness of our cellars hand-dug into the tuffeau stone, ensuring incomparable bubble finesse.

  • Terroir: A selection of Chenin and Chardonnay parcels on clay-limestone soils.

  • Commitment: Vineyard certified HVE (High Environmental Value).

Food & Wine Pairing: Celebrating every moment

  • The Brut: The king of the aperitif! It also pairs wonderfully with oysters, smoked salmon toasts, or sushi.

  • The Demi-Sec: Ideal for accompanying desserts (fruit tarts, “galette des rois”) or for softening a blue-veined cheese. It is also the perfect companion for wedding receptions and birthday cakes.

  • Service: Serve chilled, between 6°C and 8°C (43-46°F).

A Word from the Winemaker

“Crafting fine bubbles requires patience. It is in the silence of our cellars, just steps away from the Cher river, that this wine develops its full character. It is the wine we open to celebrate good news with the family.”

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How are sparkling wines made? The secret of natural bubbles

The elegance of a sparkling wine lies in the finesse of its bubbles and the complexity of its aromas. At Domaine du Père Auguste, we use the prestigious traditional method. This demanding process, characterized by a double fermentation, produces sparkling wines of great distinction.

The base: an exceptional still wine

Everything begins with the creation of a “base wine.” We harvest our grapes (often Chenin Blanc or Chardonnay) with particular care to preserve a vibrant acidity. This juice undergoes a classic first alcoholic fermentation in vats: yeasts convert sugar into alcohol, and carbon dioxide () escapes. At this stage, the wine is still “still” (without bubbles).

The second fermentation: the birth of the bubbles

This is where the expertise of the traditional method comes into play. Once the base wine is stabilized, we proceed with bottling, adding a small amount of sugar and selected yeasts, known as the liqueur de tirage.

  1. Prise de mousse: The bottle is hermetically sealed. Inside, the yeasts trigger a second alcoholic fermentation.

  2. Trapped gas: Since the bottle is closed, the produced carbon dioxide can no longer escape. It slowly dissolves into the wine, creating natural effervescence.

  3. Pressure: This process creates internal pressure (often between 5 and 6 bars), ensuring the liveliness of the bubbles upon serving.

Aging on laths: the stage of complexity

The traditional method requires patience. The bottles are laid “on laths” (sur lattes) in our Touraine cellars for several months (or even years).

During this aging period, the wine remains in contact with its lees (spent yeasts). This prolonged contact provides a creamy texture, volume on the palate, and complex aromas of brioche, hazelnut, and dried fruits—the signature of great traditional method wines.

Disgorgement: the final touch

Finally, we perform riddling (remuage) to move the yeast sediment into the neck, followed by disgorgement (the expulsion of the sediment). A dosage (liqueur d’expédition) is then added, which determines if the wine will be Brut or Demi-Sec, before the final cork and wire hood (muselet) are applied.

Additional information
Weight 1 kg

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