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.
Terroir
The soils are clay-limestone, typical of Burgundy’s hillsides, providing excellent drainage and mineral tension.
In the vineyard
Vineyard care is carried out using sustainable practices: careful soil management, reduced treatments, and close monitoring throughout the growing cycle. Each stage, from pruning to harvest, is managed to preserve fruit quality and balance.
Harvest
Manual harvest in small, perforated crates to protect the berries and preserve freshness.
Winemaking
The juice was gently and slowly extracted using a pneumatic press. The must was then transferred to stainless steel vats for alcoholic fermentation on fine lees. Both alcoholic and malolactic fermentations were carried out in stainless steel to preserve freshness and purity.
Ageing
Once fermentations were complete, the wine was matured in stainless steel tanks, then bottled with the addition of a mixture of sugar and yeast to initiate the traditional second fermentation in bottle. The bottles were laid horizontally on laths for at least 12 months at a temperature between 12 and 14°C to allow for the prise de mousse. They were then riddled on gyropalettes and stored neck-down to collect lees in the bottleneck, which were expelled during disgorgement. Final dosage (BRUT) was done using concentrated grape sugar, known as liqueur d’expédition.
Varietals
Ugni blanc
Chardonnay
Pinot blanc
Serving
Serving temperature: 10°C
Ageing potential
2 to 3 years
Tasting
Fruit-forward and light, this sparkling wine delights with its freshness and easy-drinking charm. Elegant and indulgent, it's perfect for celebratory moments.
Visual appearance
Bright, fine bubbles with a delicate golden hue.
At nose
Fresh and fruity with subtle floral hints.
On the palate
Light, crisp, and deliciously refreshing with soft fruit character.
Food pairings
Elegant and generous, this Crémant is the perfect companion for aperitifs, with or without fruit liqueur.