Presentation
Created in 1926, Maison Louis Picamelot is one of the oldest producers of Crémant de Bourgogne, recognized for its attachment to the great limestone terroirs of the region. Under the direction of Philippe Chautard, the house has taken a qualitative turn by selecting specific parcels and refining its vinification methods. The grapes, from vineyards mainly located in the Côte Chalonnaise and Côte de Beaune, are hand-harvested and vinified with extreme precision. Fermentation and aging are done in stainless steel tanks and oak barrels for some exceptional crémants. The mousse takes a long time, with aging on laths for more than 36 months, conferring remarkable finesse and complexity to the bubbles. What distinguishes Louis Picamelot is its commitment to producing haute couture crémants, rivaling the greatest Champagne houses.
Location
The “Parcelle des Reipes” is located on the hillsides of the village of Saint-Aubin in the Hautes Côtes de Beaune.
Terroir
Soil: Clay-limestone
Topography: Sloping vineyard with good drainage
Climate: Cool continental with altitude influence
In the vineyard
Key stages include mechanical soil work, natural cover cropping, and careful canopy management. Treatments are limited and adapted to each parcel. Yields are controlled to ensure concentration and balance. Grapes are harvested manually in small ventilated crates to preserve freshness and integrity.
Harvest
Manual harvest in small perforated crates.
Winemaking
Juice is extracted very slowly using a pneumatic press; only the first press juices, known as the “Cœur de Cuvée,” are retained. The must is then placed in a custom-designed stainless steel tank for alcoholic fermentation on fine lees.
Ageing
The wine is aged on fine lees in tank for 12 months before being bottled with a blend of sugars and yeasts. Bottles are laid horizontally on lees for a minimum of 36 months at a temperature between 12°C and 14°C to allow for the prise de mousse. They are then riddled, disgorged, and dosed with less than 6 g/L of grape sugar.
Varietal
Chardonnay : 100%
Serving
Serving temperature: 10 to 12°C
Ageing potential
2 to 3 years
Tasting
The palate surprises with the freshness of yellow fruit notes and a subtle balance between finesse and aromatic power.
Food pairings
This Crémant de Bourgogne will shine when paired with your finest dishes—especially noble sea fish and refined seafood preparations.