Domaines Chermette
Cremant de Bourgogne Blanc de Blancs Extra Brut
| Denomination | AOC Cremant de Bourgogne |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Burgundy (France) |
| Grape varieties | 100% Chardonnay |
| Aging | 18 months |
- Grape variety and style: 100% Chardonnay, Blanc de Blancs, Extra Brut
- Method and ageing: Traditional Method, blend of three vintages, 18 months on the lees
- Aromatic profile: notes of citrus, white flowers and pronounced minerality
- Palate and perlage: intense flavour, savouriness, citrus acidity and fine bubbles
- Serving and pairings: serve at 6–8 °C with seafood dishes, sushi, fried foods and cheeses
Description
What kind of wine it is
Pierre-Marie Chermette Crémant de Bourgogne Extra Brut is a refined Traditional Method sparkling wine made exclusively from Chardonnay in the Blanc de Blancs style. It appears a straw yellow colour with golden highlights, enhanced by a fine and persistent perlage. On the nose, fresh citrus and white flower notes emerge, accompanied by a distinct mineral streak. On the palate, it is intense and well-structured, balanced by vibrant acidity. The typical savouriness of the Extra Brut style ensures a taut, vertical sip with great harmony.
Where it comes from
This Crémant de Bourgogne originates from Saint-Vérand, in the heart of Burgundy. The vines, trained using the Guyot method, grow on clay-limestone soils, which are essential for imparting the wine's characteristic minerality. The unique terroir enhances the aromatic purity of the Chardonnay, ensuring freshness and clarity. Thanks to these soil and climate conditions, the wine boasts excellent ageing potential, maintaining its natural savoury freshness over time.
How it is produced
Production begins with manual harvesting, followed by gentle pneumatic pressing to preserve the integrity of the must. The first fermentation takes place in vats and lasts about six months. Afterwards, a careful blend of different base wines is created to define the cuvée's profile. The secondary fermentation in bottle strictly follows the principles of the Traditional Method, followed by eighteen months of ageing. This period of rest enriches the aromatic complexity and lends depth and elegance to the sparkling wine.
History and Curiosities
This refined Crémant de Bourgogne AOC by Pierre-Marie Chermette originates in Saint-Vérand from Chardonnay grapes grown on particularly suitable clay-limestone soils. The manual harvest in perforated crates prevents oxidation. Produced according to the traditional method, this sparkling wine is the result of a skilful blend of three different vintages, designed to ensure consistent harmony over time. Thanks to an ageing period of 18 months, twelve of which are spent in the bottle, it offers an elegant sip, perfectly balanced and of absolute quality.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
| Name | Pierre Marie Chermette Cremant de Bourgogne Blanc de Blancs Nature |
|---|---|
| Type | White classic method sparkling wine extra brut |
| Denomination | Cremant de Bourgogne AOC |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | France |
| Region | Burgundy |
| Vendor | Domaines Chermette |
| Story | History and Curiosities This refined Crémant de Bourgogne AOC by Pierre-Marie Chermette originates in Saint-Vérand from Chardonnay grapes grown on particularly suitable clay-limestone soils. The manual harvest in perforated crates prevents oxidation. Produced according to the traditional method, this sparkling wine is the result of a skilful blend of three different vintages, designed to ensure consistent harmony over time. Thanks to an ageing period of 18 months, twelve of which are spent in the bottle, it offers an elegant sip, perfectly balanced and of absolute quality. |
| Origin | Saint-Vérand |
| Soil composition | Clay-limestone |
| Cultivation system | Guyot |
| Fermentation | in vat for about 6 months; fermentation in bottle for 12 months |
| Production technique | Classic method (traditional method) |
| Wine making | Pneumatic pressing; vinification using the traditional method (classic method); fermentation in vats for about 6 months; blending of 3 vintages; bottle fermentation for 12 months in stacks. |
| Aging | 18 months |
| Allergens | Contains sulphites |