Famille Vincent
Famille Vincent Crémant de Bourgogne NV
About
This sparkler from Famille Vincent is made in the same traditional method as Champagne, from the neighboring region of Burgundy. This method gives the sparkler a refinement and a soft mousse, or bubbles, that lingers on your palate. The selection for this sparkler – Crémant de Bourgogne comes from vineyards situated south of Burgundy. This is the perfect wine for your next celebration or just a night at home!
Terroir
The selection for our sparkler – Crémant de Bourgogne is from regional Mâconnais grapes, 100% Chardonnay, from vineyards with limestone dominated soils situated at altitude in the cooler areas.
Vinification
The grapes harvested for the elaboration of the Crémant following the “méthode traditionnelle” are picked earlier with a higher acidity in order to allow freshness and a second fermentation in the bottle. The harvest generally starts end of August. The grapes are hand-picked and transported in small crates (cagettes) of 25 Kg into the presses. The pressing per 150 Kg of grapes for 100 Liters of juice, goes in two parts. The first pressing called the Cuvée (or Head) gives 80 Liters followed by a second pressing called “la taille” (or Tail) which gives 20 Liters. The juice from this pressing goes after decantation into stainless tanks and starts the alcoholic fermentation (18°Celsius). The wine after fermentation will have an alcohol level of 11° and is completely dry followed by the malo-lactic fermentation. The wine once finished is racked and presented to a tasting committee of the INAO to obtain the agreement license of the Crémant de Bourgogne. To offer regular qualities and styles, different vintages are blended. The wine is then bottled and some sugar, yeast and natural clay is added for the “prise de mousse” or the second fermentation in bottle. The CO2 from the fermentation develops a pressure of over 7 bar in the bottles which are laid down for an extended period (12 to 15 months) on the “lattes” or in stainless racks. The next step of the elaboration is the remuage or riddling (15 days), where the bottles are turned on their heads to collect the depot from the second fermentation in the bottleneck. The bottles are then disgorged and a final ‘liqueur d’expédition’ is added. The bottle will then receive its final cork and wired cap. We tend to use more and more often “technical” corks like Mytic-diam, to guarantee the regularity of our qualities. This sparkler will be defined as Brut, in relation to the dryness of the wine.