Sparkling
Crémant de Bourgogne
Gamay, Pinot Noir
Hand-picked grapes. Transport of the harvest in open-sided bins of 45kgs to eliminate any damage to the berries.
Sustainable
Marine and limestone deposits with limestone outcrops.
The caves Bailly Lapierre groups 430 winegrowers who provide the grapes for making Crémant de Bourgogne. During the Jurassic period 250 million years ago, the slow breaking-up of the Pangaean land mass gave rise to the Tethys Sea. Present-day France was completely under water. A few islands emerged, tropical in type, and the landscape would have been like the Caribbean as we know it: an island (now the Morvan), a coral barrier reef (Mailly-le-Château and Arcy-sur-Cure) and a shallow lagoon (Saint-Bris) forming a habitat for shellfish and ichthyosaurs. Slow sedimentation resulted in the build-up of great limestone deposits that erosion later cut away, forming the Yonne valley and the limestone outcrops, more or less deep, that run from Courson-les-Carrières to Châtillon-sur-Seine. Thus the site at Bailly was born.
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, 12 months on average, bottles inverted on racks in natural cool and half-light of the underground cellars hewn out of the limestone bedrock.
0.750
Delaware, New Jersey, New York, and Pennsylvania