Crémant de Bourgogne
Hand-picked grapes. Transport of the harvest in open-sided bins of 45kgs to eliminate any damage to the berries.
Marine and limestone deposits with limestone outcrops.
Airbag presses. Must obtained on the basis of 100 litres of juice from 150kgs of harvest: 75% first pressing, 25% second or later pressings. Both yeast and malolactic fermentations carried out, blending of separately-made wines, then preparations for bottling that is carried out after January 1st.
Extended maturing, 16-18 months on average, bottles inverted on racks in natural cool and half-light of the underground cellars hewn out of the limestone bedrock.