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Crémant de Bourgogne

    • Description :

      The harvest is exclusively carried out manually, at optimal maturity. The grapes are harvested in pierced crates; they are transported quickly to the vat room where they are pressed via the pneumatic press.
      The crémant is made according to the Champagne method. The juice then undergoes a 24-hour cold settling in stainless steel vats and alcoholic fermentation begins, followed by malolactic fermentation. The second fermentation takes place in the bottle and will age for a minimum of 18 months. At the conclusion of aging the bottles will be riddled to concentrate the dead lees to the neck of the bottles for disgorgement. Before the final sealing and labeling, the desired dosage will be adjusted using 'liqueur d'expédition.'

      Grape varieties :

      38% Chardonnay, 35% Pinot Nor, 27% Aligote

      Altitude :

      450m ASL

      Vineyard age :

      40 yrs old

      Grape yield :

      60 hl/ha

      Exposure :

      Southeast

      Soil :

      Clay, Limestone, Sandstone

      Dosage at disgorgement :

      7 g/l

      Bottle fermentation on the lees :

      Yes

      Alcohol :

      12.5%

      Tasting notes :

      The bouquet blends the finesse of the white flowers, citrus, apple, and brioche.
      The palate is harmonious and reveals a combination of vinosity and crispness.
      Perfect for aperitifs this Crémant will perfectly highlight starters based on crustaceans, and puff pastry.

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