Our Crémant is produced by our sparkling-wine-maker based on a blend of 50% Pinot Noir grapes, 35% Chardonnay and 15% Aligoté.
Traditional wine-making method :
Harvested by hand in small, perforated crates, the grapes remain whole and intact so that the different-quality first and second pressing juices (cuvée and taille) can be separated into fractions, thus avoiding the risk of oxidation. They are pressed in a pneumatic press, following strict proportions: 150kg of pressed grapes must give a maximum of 100 litres of musts.
The juice ferments in stainless steel tanks, after settling naturally for around 24 hours.
Once fermenting is complete, the wine is drawn off into sealed bottles, and a mixture of sugars and yeasts is added. The bottles will remain lying on slats for the second fermentation for a minimum of 18 months, at a temperature of between 12° and 15°, so that the foam is formed.
Then they are placed neck-down and riddled on gyropalettes, to allow the lees to settle in the necks of the bottles, ready to be ejected by disgorgement.
Before final corking, a dosage liqueur is added to obtain a dry Crémant.
Between 6° and 8° C in an ice bucket for 30 minutes. Then pour holding the flute at a slight angle: this helps to preserve the aromas and the delicacy of the bubbles.