Blason de Bourgogne has combined the wealth of its vineyard varieties with its intuitive blending know-how to elaborate this Blanc de Noirs wine made from Pinot Noir and Gamay grapes. Structured, full-bodied and embracing all at the same time, it has its own special charm - both affable and captivating. It is only natural that it will reverberate.
- 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
Shining deep gold. Fine bubbles that climb the glass in a thin thread.
Red fruits (cherries, red currants and strawberries), soft spices and violets. Forest floor and ferns notes.
A unique blend giving full body, balance and finesse. This wine will not reveal all its secrets until it is served with the most delicate dishes.
Aperitif, brunch, seafood platters, lobster, souffle, fruit, cheesecakes, desserts at the end of an extraordinary meal.
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
Silver Medal, International Wine Challenge London 2010
Click here to see Blason de Bourgogne awards from International Wine Challenge.
Bornze Medal, Concours Effervescent du Monde 2009