Terroir Singulier
Terroir Singulier
PRODUCT HISTORY
TASTING NOTES
fruit
citrus
honey
Foaming and ageing
Liqueur de tirage (a mixture of sugar and wine) and yeast are added to the wines before bottling. Under the action of the yeast, carbon dioxide generates effervescence. The bottles remain on laths for a minimum of 18 months at constant temperature in our cellars. This prolonged ageing allows the wine to develop its specific aromas and to offer bubbles of great finesse. The bottles are then stirred and disgorged to remove any yeast deposits. A dosage-determining liqueur is added before corking and labeling.
Harvest
Manual
Winemaking
On receipt of the harvest, we carry out slow pressing using our pneumatic presses. The first pressings, richer and more complex, are selected to produce the best base wines. Fermentation takes place in temperature-controlled stainless steel tanks. After vinification, our team of oenologists meticulously composes the blend. Each year, plot-by-plot selections of Chardonnay or Pinot Noir are made to produce a unique cuvée of top-of-the-range Crémant de Bourgogne.
Vineyard
Vines about 25 years old
Geology
Clay-limestone terroir
Geographical location
AOC Burgundy
