History
The house traces its roots to 1885. In 1912 the Baron de Bodman gave cellars, land and buildings to a couple, Monsieur Langlois and Madame Château, and the house took both their names. The Bollinger family bought it in 1973 and invested in the vineyards and the cellars. When Crémant de Loire was recognised as an appellation in 1975, Langlois chose it straight away for its sparkling wines.
Grapes, vineyards and winemaking
Bollinger's group says Langlois farms 62 hectares in the Crémant de Loire and Saumur appellations, all organic or in conversion. Crémant is made by the traditional method, the same way as Champagne, with the second fermentation in bottle. The group says Langlois's own rules go well beyond what the appellation asks for.
The Loire's crémants mostly rest on Chenin Blanc, the white grape of Saumur, which gives high acidity and an apple and quince fruit. Chardonnay adds roundness and Cabernet Franc adds red fruit and body.
Farming and how it's run today
The group's page is the most recent source, and it says the vineyards are organic or converting.
Wines we stock
Langlois Crémant de Loire Brut Réserve is the house's main crémant.
Langlois Crémant de Loire Brut Rosé is its rosé.
