The Crémant de Bourgogne is an effervescent wine which is produced using Methode Champenoise. The cremant is hand-harvested in 25kg crates and the grapes are pressed very quickly so as to avoid any oxidation. The juice is then turned to wine using the same method as for any other white wine.
Between 6 to 8 months after the harvest the wine is handed over to a trusted Cremant speciality producer who turns the original wine into an effervescent wine. To do this the producer needs to follow a few steps:
First, the producer starts fermenting the wine inside the bottle which will turn the still wine into effervescent wine by emitting CO2.
Then the wine goes through the maturation process as the bottles are stored between 9 and 12 months inside a temp-controlled.
At the end of the maturation period, the bottles are opened in order to eject the deposit that was produced during the fermentation.
Then a “liqueur d’expédition” or “shipping dosage” – usually sugar plus some of the same wine that is reserved for this purpose – is added immediately prior to final bottling.
Finally the bottles are corked with a wire capped cork.
Appellation: Crémant de Bourgogne
Varietals: a blend of Chardonnay (50%) and Pinot Noir (50%)
Soil: Clay-Limestone; and like Champagne soils have a high percentage of limestone
Exposure: on a 300 meter high plateau, exposure east-west
Age of the vineyard: 35 years
Vinification: stainless steel tank
Maturation: between 6 and 9 months on board prior to bottling
Production : 10 000 bottles
Domaine de l’Echelette, Burgundy
Crémant de Bourgogne
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