Crémant of Bordeaux

Grapes Varieties :

80% de Sémillon – 20 % Ugni Blanc

Harvest & Vinification :

Manual harvesting, the berries are then pressed in order to extract the juice. This juice is then put in vats where the alcoholic fermentation will be carried out. In order to extract a maximum of aromas, the temperature will be maintained between 15 and 16 ° C throughout the alcoholic fermentation.

This alcoholic fermentation lasts an average of 15 days.

Aging:

Second fermentation in bottle according to the Champagne traditional method.

Consumption:

To be tasted in 2 years. Operating temperature approx. 5-8 ° C.

Tasting

Pretty gold dress releasing bubbles and a very fine foam. The nose is elegant and delicate, with aromas of dried fruits (hazel nut, almond), exotic fruits (mango, pineapple), and mineral notes of flint. The palate, fresh and lively, with mineral and fruity notes.

Food pairing

Cheeses, shrimp tempura, ham tapas, cooked foie gras, oysters, smoked salmon.