Crémant de Bourgogne BRUT 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 viticutural 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 and Gamay.
Vinification : Traditional method.
Maturing : 12 months on racks.
Dosage : Brut (<12 g. sugar/litre).
Varietal
Pinot Noir, Gamay
Specifications
Serving
Serving temperature : 8°C.
Tasting
Visual : Pale, luminous pink colouring.
Nose : Notes of red fruit, forest fruit (wild strawberries, blackberries), dried fruit (apricots), biscuits and Viennese pastries.
Palate : Finely-cut, thirst-quenching and aerial in the mouth with a superb finish.
Food pairings
As an aperitif or to accompany appetisers and dishes such as sushi, maki, fish, red fruit desserts and sorbet.
For family occasions we typically serve it with a cherry “clafouti”.
Serving temperature : 8°C.