CHARTRON ET TREBUCHET Crémant De Bourgogne Chartron & Trébuchet

The base wines of this Crémant de Bourgogne are mainly from Beaujolais, Côte Chalonnaise and Epineuil. Traditional method. The grapes are pressed as soon as they arrive in the vat room in pneumatic presses then settled. Selection of the best juices during pressing. The first part which flows naturally under the weight of the grapes in the press is set aside. Then during the first pressing the “coeur de pesse” comes out, the noblest part that we will use mainly in this Crémant. Then at the end of pressing arrive the "tailles", more herbaceous compositions, which will be vinified separately. Alcoholic fermentation is carried out in stainless steel vats thermoregulated at 18°C. The base wines are then blended. They then undergo a second fermentation in the bottle and aging for a minimum of 15 months ("Sur Latte") before being disgorged. Addition of expedition liquor, before capping and muzzling. Varied terroirs: The soils are granitic in nature, with shales and clay veins in Beaujolais, limestone and marl on the Côte Chalonnaise and Kimmeridgian claylimestone soils in Epineuil.

Sulfites

75cl

Crémant De Bourgogne

Chardonnay

Pale golden yellow color supported by a fine bubble and a persistent foam.

Notes of white flowers, hazelnut and peach are subtly released.

A fresh palate with floral aromas and a beautiful aromatic persistence. The bubble is fine and delicate.

Ideal as an aperitif it can also accompany a meal or highlight the aromas of fruit-based desserts.

750g

Bourgogne

France

2 years.