Terroir

The vineyards of Burgundy have some significant advantages which have made them internationally famous. The rich and complex geology allows the vine to draw all the resources it needs to produce exceptional wines. The climate, which is conducive to the development of the vine stock, also plays an important role. Not to mention the skill of the winegrowers, who work all year round to craft ever more delicate wines.

Burgundy

A historic wine-growing region, one of the oldest in France, fashioned in the Middle Ages by monks and subsequently the Dukes of Burgundy. The region is abundant in estates with often modest appearance, but of great prestige.

Despite its small size (3% of French vineyards), Burgundy is also the archetype of the concept of “terroir”, here called “climat”: there are more than 600. This unique feature was awarded the status of being included in the UNESCO World Heritage List in 2015.

Finally, Burgundy is the native home of Pinot Noir and Chardonnay, the so-called 'noble' grape varieties, which reign supreme.

Crémant-de-Bourgogne

It was only in 1975 that the appellation Crémant-de-bourgogne was recognised as an AOC (Appellation d’Origine Contrôlée), although the production of sparkling wines in Burgundy dates back more than 200 years!

The AOC imposes harvesting and production conditions as stringent as those of the Champagne region and actually modelled on them. 

The varieties of grape used also bring the Crémant de Bourgogne closer to its illustrious champagne model, because although all the varieties of the region can be used, Pinot Noir and Chardonnay are favoured.

Our crémants are derived from plots dedicated to the production of Crémant de Bourgogne. The vine is worked specifically to produce the best possible base wines.

Harvesting is carried out only by hand, yields are limited, pressing is gentle, and the base wines are vinified separately. At this stage the blending comes into play, an exercise in subtlety that defines the house style of our wines.

The wine is then bottled, respecting the traditional method of second fermentation to create the bubbles and is aged for a minimum of 12 months. After all these stages we can then carry out the disgorgement, the dosage and then finally label the bottles.