Monge Granon
Cremant de Die Brut
| Denomination | AOC Cremant de Die |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Rhone Valley (France) |
| Grape varieties | 83% Clairette, 15% Aligotè, 2% Moscato Bianco/Moscato Reale |
| Aging | Ageing 1-3 years on the lees (minimum 24 months). |
- Traditional method: second fermentation in the bottle to achieve a fine perlage
- Blanc de Blancs blend: Clairette 83%, Aligoté 15%, Muscat Blanc 2%
- Ageing on the lees: minimum 24 months, up to 1-3 years, for greater complexity
- Aromatic profile: notes of citrus, white flowers and fresh almond; dry and clean brut
- Serving and pairings: 6-8 °C; ideal as an aperitif, with fish and shellfish; 11.5% ABV
Description
What kind of wine is it
Crémant de Die Monge Granon is a Brut sparkling wine produced in the Rhône Valley. This Blanc de Blancs is created from a blend of Clairette, Aligoté and Muscat Blanc grapes. The secondary fermentation takes place according to the Traditional Method, giving the wine an elegant complexity. In the glass, it appears a pale yellow with greenish highlights, while the aromatic profile releases notes of citrus, white flowers and fresh almond.
Where does it come from
This wine originates in the area of Die, in Vercheny, at the heart of the Rhône Valley. The Monge Granon vineyards cover thirty-seven hectares, cultivated with great care. The clay-limestone soils play a key role, giving the grapes a pronounced minerality that ensures a clear and dry expression. This soil composition enhances the gustatory tension of the Brut style, while the entire production process follows an artisan approach that respects the characteristics of the region.
How is it produced
Production begins with a manual harvest, followed by the first fermentation in tank. The addition of the liqueur de tirage triggers the secondary fermentation in bottle, as required by the Traditional Method. The process continues with riddling and disgorgement to remove the sediment, before the dosage that defines the Brut character. The process concludes with ageing on the lees for at least twenty-four months, essential for enhancing the finesse of the perlage and the overall structure.
History and Curiosities
Born in 1985 from the union of two historic families, this fine Crémant de Die AOC expresses the artisanal spirit of the Rhône Valley. The Monge Granon house meticulously tends its 37 hectares in Vercheny, from the rigorous manual harvest to the bottling process. Produced using the traditional method, the wine acquires extraordinary complexity through slow refermentation in the bottle. The prolonged ageing on the lees for at least 24 months imparts a rare elegance to this sparkling wine, ensuring a memorable tasting experience with every sip.
Tasting notes
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1985
- Hectares: 37
| Name | Monge Granon Cremant de Die Brut |
|---|---|
| Type | White green classic method sparkling wine brut |
| Denomination | Cremant de Die AOC |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 83% Clairette, 15% Aligotè, 2% Moscato Bianco/Moscato Reale |
| Country | France |
| Region | Rhone Valley |
| Vendor | Monge Granon |
| Story | History and Curiosities Born in 1985 from the union of two historic families, this fine Crémant de Die AOC expresses the artisanal spirit of the Rhône Valley. The Monge Granon house meticulously tends its 37 hectares in Vercheny, from the rigorous manual harvest to the bottling process. Produced using the traditional method, the wine acquires extraordinary complexity through slow refermentation in the bottle. The prolonged ageing on the lees for at least 24 months imparts a rare elegance to this sparkling wine, ensuring a memorable tasting experience with every sip. |
| Origin | Pays de Die (Vercheny), Rhône Valley, France |
| Soil composition | Clay-limestone |
| Fermentation | 1-3 years on the lees (minimum 24 months) |
| Production technique | Traditional method (méthode traditionnelle), with second fermentation in the bottle |
| Wine making | Traditional method: first fermentation in tanks, then bottling and addition of liqueur de tirage (sugars and selected yeasts) to trigger the second fermentation in the bottle; ageing on the lees for 1-3 years. |
| Aging | Ageing 1-3 years on the lees (minimum 24 months). |
| Allergens | Contains sulphites |