<p>Traditionally, Saumur is sparkling wine country. Vineyards planted on limestone soils give the grapes the bright acidity they need to make great sparkling wines. This is the Loire&rsquo;s biggest producer of bubbles &ndash; partly due to the geographical size of the region and the rules governing yield. Under the vineyards lie kilometres of tunnels and caves, carved from the limestone to age the the wines. The area around Saumur is the third largest sparkling wine appellation in France after the Champagne region and the Cr&eacute;mant d'Alsace AOC with more than 12 million bottles of Saumur Mousseux produced each year.&nbsp;</p>

<p>Famous for these amazing interpretations of Chenin Blanc in an array of styles. The grapes are grown on the distinctive, tuffeau limestone soils, creating intensely fruity still wines with saring acidity. The sweetness levels is listed on the label - Sec is the driest at less than 4 grams/litre; Demi-Sec has 4 to 12 grams per litre:&nbsp; Moelleux at 12 to 45 grams per litre; and Doux or sometimes listed as Liquereux, has more than 45 grams per litre.</p> <p>The only sparkling wines in the Loire required to be aged a minimum of 12 months prior to release, including at least 10 months on the lees (most producers cellar wines for longer). This requirement has helped make serious wines, that comparable to Champagne without the prestige&hellip; or the prices.</p>

<p>The Upper Loire Valley is the smallest region, yet home to it&rsquo;s most famous and exported appellations: Sancerre and Pouilly-Fum&eacute;. The region was under the influence of the Duchy of Burgundy for most of its history&nbsp; - and was once heavily dominated by Pinot noir. In the 19th Century, Phylloxera decimated many of the Pinot noir vineyards which were then replaced with the easier to cultivate <strong>Sauvignon Blanc</strong>. Cementing it&rsquo;s reputation on the variety for a fresh, flinty, crisp white.&nbsp;</p> <p>Sitting opposite Pouilly-sur-Loire, on the left bank and traditionally shows less &lsquo;gunflint&rsquo; and more chalky minerality with the classic aromas of citrus, lemongrass and gooseberry. Overshadowed by the whites, Sancerre Rouge, made from Pinot Noir can be a pleasant sour cherry and plums, light to medium bodied red with crunchy acidity. &nbsp;</p>

<p>The Upper Loire Valley is the smallest region, yet home to it&rsquo;s most famous and exported appellations: Sancerre and Pouilly-Fum&eacute;. The region was under the influence of the Duchy of Burgundy for most of its history&nbsp; - and was once heavily dominated by Pinot noir. In the 19th Century, Phylloxera decimated many of the Pinot noir vineyards which were then replaced with the easier to cultivate Sauvignon Blanc. Cementing it&rsquo;s reputation on the variety for a fresh, flinty, crisp white.&nbsp;</p> <p><span>Sitting on the right bank of the river, Sauvignon Blanc is the only sanctioned grape and the region owes its name to the &ldquo;smoky&rdquo; attributes wines have from being grown on silex - Flint soils sitting on Kimmeridgian Limestone. &nbsp;</span>Forming the greater appellation is Pouilly-sur-Loire,

The most famous appellation of the region with a history of viticulture dating back to 1308, Châteauneuf-du-Pape is renowned for producing complex, spicy, full-bodied red wines of power and concentration. Up to 18 different varieties can be employed to make wine in Châteauneuf-du-Pape, but the vast majority of the red wine blends are still dominated by varying proportions of Grenache, Syrah and Mourvèdre. The greatest wines of the appellation can cellar for well over two decades. A smaller amount of complex, fuller bodied white wine, blended from Grenache Blanc, Rousanne, Clairette and Bourboulenc is also made.