Golden, luminous robe with fine bubbles. The nose has subtle citrus, apple and ripe pear scents with… More
The AOC label requires harvesting and production conditions as strict as those in the Champagne region and are based on them. The difference is the length of time for maturation on lees, a minimum of twelve months, as compared to fifteen months for Champagne.
Grapes are specially selected and made into wine. They are harvested earlier than for still wines, in order to maintain the fresh acidity that characterizes the Crémant de Bourgogne. Effervescence is produced by adding the liqueur d'expédition (wine from the batch+sugar+yeast) when bottling. It causes a second alcoholic fermentation which releases carbonic gas that produces bubbles. Bottles are then placed on racks, tilted down. Then they are the object of regular, manual or mechanical operations: the bottles are regularly turned so that the fermented sediment collects in the bottle neck. The final step, corking, takes place after disgorgement (elimination of the sediment and impurities) and the addition of the liqueur d'expédition.
For an aperitif, serve it pure or as a Kir Royal by adding a few drops of black currant, blackberry or raspberry liqueur.
80% chardonnay - 15% pinot noir - 5% gamay
During the harvest, grapes are exclusively hand-picked with care by our grape-pickers.
8 ° C
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