Crémant de Bourgogne EXTRA-DRY Rosé
Presentation
Effervescent wine in Burgundy was created at the beginning of the 19th century and it was found in Chablis, Tonnerre, Nuits-Saint-Georges and Rully. The first time it appears in any historical texts was in 1830 in the writings of Alfred de Musset… and it has continued to sparkle ever since. In 1975 the appellation
Crémant de Bourgogne received official certification, thus endorsing the strict viticultural conditions, the traditional savoir-faire and the rigorous, high quality winemaking.
Terroir
The grapes for the elaboration of Crémant de Bourgogne come from different
terroirs within the Burgundy vineyards. The plots dedicated to sparkling wines
are cared for by our winegrowers and include mostly Pinot Noir - along with
Chardonnay and Gamay. In the winter following the harvest our oenologist carries
out the blending of the various wines produced from the multiple grape varieties and terroirs of Burgundy.
Winemaking
Grape varieties: Pinot Noir, Gamay.
Vinification: Traditional method.
Maturing: 16 months on racks.
Dosage: Extra-Dry (<17 g sugar/l).
Varietals
Pinot Noir, Gamay
Pinot Noir, Rosé
Serving
Serving temperature: 8°C.
Tasting
Visual: Luminously pale pink in colour.
Nose: Notes of red fruits and citrus fruits (grapefruit).
Palate: Lively, vibrant, the mouthfeel is fruity with tangy notes and a delicious finish.
Food pairings
As an aperitif or to accompany appetisers and dishes such as fruit tart, red fruit
macaroons, sorbets.
For family occasions we typically serve it with an almond and blackcurrant tart.