By associating the four outstanding grape varieties of Burgundy, Blason de Bourgogne is paying a great tribute to this sparkling Reserve wine coming from a dynamic and sparkling appellation.
- FRA - Burgundy
Winery Tasting Notes
Sparkling wines designated Crémant are produced using the traditional method, and have to fulfill strict production criteria.
Traditional Method or Method Champenois is based on the same double fermentation process as all Champagnes are made. After first alcoholic fermentation where natural sugar is transformed into alcohol, such a wine is bottled with additional sugar and natural yeasts which provoke a second fermentation into the bottle thus transforming them in those loving bubbles. Such a process takes about 13 months to complete in the underground caves of Burgundy where the constant 12 degrees Celsius temperature and 85% humidity guarantee best result.
Colour and Bubbles
Light, luminous golden colour with nuance of pink and silver glints. Fine bubbles.
White fruits and citrus aromas.
The mouth-feel is lively and crisp, it is wholly dynamic due to the freshness carefully framed by flavours of apricot and cinnamon. The thirst quenching effect is incomparable.
Aperitif, brunch, seafood platters, lobster, souffle, fruit, cheesecakes, deserts at the end of an extraordinary meal.
Grape Varietals: Pinot Noir, Chardonnay, Aligoté and Gamay. Hand picked into small free-draining cases, pneumatically pressed as whole bunches, alcoholic and malolactic fermentations in stainless steel, temperature-controlled vats, bottle fermentation in strict respect of the traditional method and ageing in the darkened cellars of an underground quarry which has constant temperature (13°c) and hygrometry (85 %).
Medals & Trophies
Gold Medal, Burgondia d’Or in Chablis 2009
Bronze Medal, Effervescents du Monde in Dijon 2009
Commended, International Wine Challenge London 2010
Click here to see Blason de Bourgogne awards from International Wine Challenge London.