Den mousserende Bourgognes friske syre og ranke frugt klæder både fisk og skaldyr og andre retter af lyst kød såsom fjerkræ og svin.
The vineyard Our crémant comes from grapes fropm a plot composed entirely of Chardonnay grapes (100%). We pick manually and the grapes are placed in small boxes in order to preserve the fruit intact, to avoid oxydisation and to permit juice extraction. Vinification The juice is extracted using a pneumatic press – 150 kg of grapes must yield a maxim 100 liters of wine. The juice is then transferred to stainless steel vats for 24 hours for a cold-induced natural settling. Once the alcoholic and malolactic fermentations are completed, the wines are assembled and then put into sealed bottles with added sugars and yeasts. The bottles will lie flat for a minimum of 18 months at a temperature based between 12° and 15°C in order for the froth to form. When this is done, the bottles will be turned on their heads and shaken using a gyroscope shaker in order to concentrate the deposits in the necks of the bottles which will then be removed during the disgorging process. Before the fnal sealing and labelling, the wine will be dosed with the Crémant Brut liqueur. Tasting Color: lemon gold colour of the wine is topped with a rich foam Bouquet: marries the gentle aromas of white flowers with almonds and brioche bread. Palate: the wine is gutsy and chewy at the same time. This crémant is as fine as an apéritif as it is accompanying cured meats or shellfish. Serve between 6° and 8°0C