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Pierre-Marie Chermette Cremant de Bourgogne Blanc de Blancs Brut NV (750ml)
Product price
$29.00
Maximum quantity reached
Out of stock
Description
This Crémant de Bourgogne is a dry sparkling wine made using a 100% Chardonnay white wine following the traditional method. The limestone-clay soil the vines grow in is perfectly adapted to the Chardonnay grape variety. The assembly of three vintages is a guarantee of balance and quality.
Personality of the cuvee
We love the light airy bubbles in this Crémant de Bourgogne as well as its fresh, lively elegance and finesse and its intense floral and fruit aromas and flavours.
From the vine to the glass
Grape variety: 100 % Chardonnay 2.5 hectares on southwest facing limestone-clay soil. Eco-friendly vinegrowing techniques (grassed vineyards, shallow-ploughing), Guyot pruning, manual harvest with the grapes transported in small open-work cases to allow any juice to flow out and avoid oxidation. Direct pressing, vinification in traditional method, slow alcoholic fermentation (3 weeks) at a low temperature 16°C in stainless steel tanks, blend of 3 vintages, low dosage 6 g/L, minimum of SO2, no chaptalization.
Food and wine pairings
As an aperitif, starters: poultry confit with pears and dried fruit, main course: scallops, river fish. All desserts.
Personality of the cuvee
We love the light airy bubbles in this Crémant de Bourgogne as well as its fresh, lively elegance and finesse and its intense floral and fruit aromas and flavours.
From the vine to the glass
Grape variety: 100 % Chardonnay 2.5 hectares on southwest facing limestone-clay soil. Eco-friendly vinegrowing techniques (grassed vineyards, shallow-ploughing), Guyot pruning, manual harvest with the grapes transported in small open-work cases to allow any juice to flow out and avoid oxidation. Direct pressing, vinification in traditional method, slow alcoholic fermentation (3 weeks) at a low temperature 16°C in stainless steel tanks, blend of 3 vintages, low dosage 6 g/L, minimum of SO2, no chaptalization.
Food and wine pairings
As an aperitif, starters: poultry confit with pears and dried fruit, main course: scallops, river fish. All desserts.