Three hundred and eighty-four villages in the in the French areas of Saône-et-Loire, Côte d’Or, Rhône and Yonne can lay claim to the Crémant de Bourgogne appellation. It is a sparkling wine made from still white and rosé wines, using the traditional methode champenoise. This Cremant is a blend of grapes coming from these various regions of Burgundy.
100 % Chardonnay
Harvesting is manual. The grapes are then transported to the cellar where they are pressed several times. Only the first 100 litres obtained from 150 kilos of grapes have the right to bear the appellation. Crémant de Bourgogne. A liqueur which is a blend of sugar and yeasts is added to the wine before bottling. The bottles are then laid down horizontally for 12 months in cool cellars. During this time, second alcoholic fermentation occurs (the methode champenoise fermentation in the bottles). The following stage, known as riddling, consists of collecting the deposits of yeasts which came into contact with the corks. This process requires the bottles to be tipped onto their sides on riddling racks, with the bottle necks pointed downwards. Once there is sufficient sedimentation, the deposits are removed by freezing the end of the bottle neck. The process of disgorgement (un-blocking and extracting the frozen sediment) then takes place. The bottles are then topped up with a special liqueur (a sugar-based preparation blended with matured wine, added for the commercialization of quality sparkling wines) which enables the quantity of sugar to be adjusted if necessary.
Light yellow in color with grey hues. Fine bubbles and full aromas. Subtle mixture of fresh fruits and white flowers with a hint of honey and dried fruit. Elegant, complex mouth with a good length.
Crémant de Bourgogne is best served as an aperitif or for desserts, but you can also make an original dinner by serving Crémant for all the courses.
SERVICE TEMPERATURE AND AGEING
To be enjoyed chilled (6-8°C / 43-47°F). This wine does not need any aging.
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