Burgundy's version of classic French Champagne, the grapes are hand harvested followed by malolactic fermentation for the base wine. Base wines are blended, then receive the traditional "liqueur de tirage" and a yeast primer at bottling. Prise de mousse, the second yeast fermentation in bottle follows. 16 -18 month maturing period occurs with mechanical remuage, the slight turning movement required to move the yeast deposit toward the neck of the bottle. Following dégorgement, freezing the neck of the bottle, and dosage, topping off the bottles with a "liquer d'exception," the wine is aged for an additional few months. There you have it, the recipe for non-Champagne, Champagne from Burgundy!
"This is BY FAR the best cremant we have tasted in recent memory! Super clean flavors of apples, pineapples and a hint of toast are carried elegantly by the fine mousse. A nice subtle intensity to the flavors last through the lip smacking finish." The Wine Buyer, 91 Points
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