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The appellation Montlouis-sur-Loire is perhapsthe source of Damien and Coralie Delecheneau's best-known wine, Nouveau Nez, a classic pét-nat sparkling wine, bursting with floral notes and a silky texture on the palate. And how could it be otherwise, since few wines worldwide have the upward trend, almost out of nowhere, of pétillant naturel wines made with an ancient technique that predates the traditional method of Champagne. The revival of such an ancient method of sparkling wine production (method ancestral) and the association of pét-nat, to a large extent, with the natural winemaking movement are obviously an excellent selling point for these wines. Central Liger is the "cradle" of production of this particular style and, with the help of Damien, president of the Montlouis-sur-Loire appellation, this appellation is the only one that allows this style within its designation.
Given that the use of the term "naturel" is prohibited in the regulations governing appellation contrôlée, back in 2007, the producers of Montlouis-sur-Loire managed to create the pétillant-originel category for these very wines (pét-nat) and became the first appellation in France to essentially legislate this particular style. The production method is based on the very simple principle that producers "capture" a small amount of sugar in the bottle (by bottling the wine together with the yeast before fermentation is complete) and the yeast continues to produce a little more alcohol and the by-product of fermentation in the bottle, carbon dioxide. In the case of Nouveau Nez, the wine is transferred to the bottle with approximately 15g of residual sugar, which is essentially consumed by the yeast, producing natural effervescence. With perfect hygiene in the winery, about ten months of contact with the lees and then removing them from the bottle (many of the more punkish pét-nats are bottled with them), Nouveau Nez is explosive in its fruitiness with aromas of quince, floral notes, verbena, autolysis notes, and wonderful creamy effervescence.
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