L'air de Rien Sparkling Rosé 2020

Jérôme Lambert

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€33,00

France - Loire Valley

Grape varieties: Gamay

Capacity: 75 cl

Alcohol content: 12.0°

2020

Natural sparkling rosé from the Loire made from Gamay, vinified without additives.

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Aromas

Food and wine pairing

Is this wine right for me?

Ample

Wooded

Complex

Floral

Costs

Fruity

Glug-glug

Light

Sweet

Mineral

x

Oxidative

Pearling

Powerful

Round

Salinity

Dry

Tannic

Tense

Technical Profile



Carafage: No
Ageing potential: 5-10 years old
Serving temperature: 10-12°C
Vinification: Produced by direct pressing, this offers a mineral and fruity expression, whilst retaining tension and... A sober vinification for a clear reading of the terroir.
Soil:

Learn more about the bottle....

L'air de Rien Sparkling Rosé 2020

Jérome Lambert


Despite its name, L'Air de rien is not lacking in air, as it has a healthy dose of bubbles, effervescence, pleasure, and color. This is a sparkling natural rosé with a beautiful light color, Montmorency cherry, crushed strawberry. Intensely refreshing with delicate mineral aromas and quite a few small red fruits, ennobled by a gentle bitterness that adds an extra dimension to this beautiful wine with sweet orange peel on the finish. This lovely and tender pet'nat' comes from a hand-harvested Gamay grape growing on schist and clay-limestone soils. The harvest is processed by direct pressing and the wine is aged on lees before disgorging.

To find out more


On his four-hectare estate, entirely organic and planted with Chenin, Grolleau, Gamay and Cabernet Franc, Jérôme is as much a winemaker as he is a farmer: he raises chickens, pigs, sheep and takes this mixed crop-livestock activity very seriously, coupled with the production of typical Anjou charcuterie. His Loire Eden, in fact, is located in the south of Anjou, in Rablay-sur-Layon. The son of a winemaker, as a child, he already enjoyed picking grapes, crushing them and letting them ferment. The desire to make wine has never left him, in fact: in 2003, he got his hands dirty, took part in pruning the vines at Philippe Cesbron's and took the opportunity to try his hand at some grapes donated by local winegrowers. The following year, his adventure really began with twenty ares of vines, but although his estate grew year by year, it would not reach one hectare for another fifteen years. In 2003, he discovered that adding sulfite was detrimental to the wines: he never added more and was completely satisfied with the result, without making too much noise about it around him. It was only a little later that he learned about the existence of natural wines and understood that he was not alone. All his vintages since then have been without added sulfur, and are nonetheless straightforward, drinkable and flawless. For him, even the wood of the barrels is an additive; This shows the attention he pays to the naturalness and truth of the vine.