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
50% Pinot noir, 40 % Chardonnay, Aligoté 5%, Gamay 5%
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 light red and white
fruits with a hint of honey and dried fruit.
Strong and 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
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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