Crémant de Bourgogne Rosé

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.'