Our Crémant de Bourgogne is harvested by hand.
After the press, we ferment the wine in stainless steel tanks or in oak vessels at low temperature. We vinify parcel by parcel and grape variety separately. Approximately 80% of our Crémant de Bourgogne is made from our own grapes.
The assemblage blending, where we compose the specific Cremant based on a large number of different cuvees, is done in December or January. The prise de mousse (bottling with east and sugar) is done during the spring – after the harvest.
Ageing “sur latte” (with deposit) is done 16 – 24 months depending on the cuvee. Our Grande Cuvee is partly fermented in oak – and aged on “sur latte” for more than 36 months before disgorgement, and is labelled as “Grand Eminent” – the highest classification of Cremant de Bourgogne.
We like our Crémant de Bourgogne dry and fruity. Therefore, we are generally using a low dosage for all our cuvees.