Our Cremants

Vintage Cuvée Jean-Baptiste Chautard

Crémant de Bourgogne
Blanc de blancs brut

Just like its exceptional case, it is impossible to feel indifferent to the “Jean-Baptiste” Cuvée.
Gourmet Crémant by excellence, its purity and greatness are expecting you.

TASTING NOTES

Its nose reveals complex and fines aromas: they remind white-fleshed fruits (pear) but also more exotic notes (vanilla, apricot kernels). There is a great strength in the mouth, and a freshness slightly surrounded by a good touch of oak. The finish is long with a great vigour.

IN THE VINEYARD

This Crémant de Bourgogne is made with grapes coming from the Côte Chalonnaise, Côte de Beaune, Côte de Nuits and from Chardonnay and Aligote grapes varieties (average yield = 60 hl/ha). The grapes are strictly hand-picked and transported in small perforated cases to keep the whole berries intact, to avoid all risks of oxidation and allow the separation of the juices.

WINEMAKING PROCESS

The juice is extracted using a pneumatic press. We keep only the first presses, called “Coeur de Cuvée”. 150 kg of grapes pressed will give 75 litres of base wine. The musts are then moved to stainless steel vats for the natural cold settling (during 24h). One part of the base wine is vinified in oak barrels while the other part is vinified in vats. Once the fermentations ended, the wines are blended and bottled so that the bottle fermentation happens in our vaulted stone cellars, where the temperature remains between 12 and 15°C during many months. The particularity of this Cuvée is that the foam creation resulting from the bottle fermentation is carried out according to a specific method of the wine house, instead of the traditional method, which gives personal organoleptic characteristics to the wine. The bottles are then riddled and disgorged before adding grape sugar called “liqueur d’expédition” (brut). After the labelling and final closure of the bottle using a cork and a metal cap, the sparkling wine should be ideally tasted 6 months after the disgorging date written on the back label.

Jeanne Thomas Cuvée

Crémant de Bourgogne
Blanc de blancs extra brut

The Jeanne Thomas Cuvée is an invitation to a world of elegance. With a great deal of femininity, you will be charmed by its delicacy and persistence.

TASTING NOTES

Visually, its golden green colour is bright. The fine and hearty bubble is persistent. In the mouth, delicate flavours of citrus fruits are mixed in harmony with white flowers aromas (honeysuckle, acacia). This cuvée can be delighted in a flute but it is not the best option. Gourmet crémant by excellence, it will perfectly go with your finest dishes.

IN THE VINEYARD

This Crémant de Bourgogne is made with grapes coming from the Côte Chalonnaise, Côte de Beaune, Côte de Nuits and from Chardonnay and Aligote grapes varieties (average yield = 60 hl/ha). The grapes are strictly hand-picked and transported in small perforated cases to keep the whole berries intact, to avoid all risks of oxidation and allow the separation of the juices.

WINEMAKING PROCESS

The juice is extracted using a pneumatic press. We keep only the first presses, called “Coeur de Cuvée”. 150 kg of grapes pressed will give 75 litres of base wine. The musts are then moved to stainless steel vats for the natural cold settling (during 24h). One part of the base wine is vinified in oak barrels while the other part is vinified in vats. Once the fermentations ended, the resulting wines are blended and bottled with an addition of a sugar and yeast blend. The bottles will lay on laths during several months at a temperature between 12 and 15°C for the bottle fermentation (called “prise de mousse”). The bottles are then riddled and disgorged before adding less than 6g/litre of grape sugar called “liqueur d’expédition” (Extra brut). After the labelling and final closure of the bottle using a cork and a metal cap, this Crémant wine should be ideally tasted 6 months after the disgorging date written on the back label.

REWARD

GOLD Medalist at the 2020 “Pleasure + Prize” Competition of Bettane and Desseauve

"En Chazot"

Crémant de Bourgogne
Blanc de noirs extra brut

This emblematic terroir of 1.25 hectare, where in times past we could find Gallo-Roman constructions, overhangs the wonderful Saint-Aubin village. “En Chazot” is a Louis Picamelot’s interpretation of a Blanc de Noirs that is distinguished by its precision and great purity, resulting from an extreme level of requirement and a constant search for refinement.

TASTING NOTES

Its colour is bright. The bubble is gently melted to the wine.
The mouth takes us by surprise with the freshness of the citrus fruits notes and the subtle balance between delicacy and vinosity.
Ideal for a festive aperitif, you can honour this Crémant by savouring it with your finest dishes (seafoods and noble fishes).

IN THE VINEYARD

This Crémant wine is made with grapes coming from only one plot of vineyard 100% Pinot Noir, located on the heights of Saint-Aubin in Côte de Beaune. The manual harvesting always begins when the grapes are strictly ripe enough and they are transported in small perforated cases to keep the whole berries intact, to avoid all risks of oxidation and allow the separation of the juices.

WINEMAKING PROCESS

The juice is extracted using a pneumatic press. We keep only the first presses, called “Coeur de Cuvée”. 150 kg of grapes pressed give 70 litres of base wine.
The must is then moved to stainless steel vats for the natural cold settling (during 24h).
Once the fermentations ended, the resulting wine is put in capped bottles with an addition of a sugar and yeast blend. Bottle fermentation (called “prise de mousse”) takes place in the cellar where the bottles lay on laths for over 3 years at a temperature between 12 and 15°C. The bottles are then riddled and disgorged before adding less than 6g/litre of grape sugar called “liqueur d’expédition” (Extra brut). After the labelling and final closure of the bottle using a cork and a metal cap, this Crémant de Bourgogne should be ideally tasted 6 months after the disgorging date written on the back label.

Les Reipes

Crémant de Bourgogne
Blanc de blancs extra brut

This wonderful terroir of 1.55 hectare inscribed on the UNESCO World Heritage List since July 4th of 2015 is located on the south-facing slopes of the wonderful Saint-Aubin village at an altitude of around 350 metres. This Cuvée, called Les Reipes, is a Louis Picamelot’s interpretation of a Blanc de Blancs that is distinguished by its precision and great purity, resulting from an extreme level of requirement and a constant search for refinement.

TASTING NOTES

Visually, its colour is bright. The bubble is gently melted to the wine.
The mouth takes us by surprise with the freshness of the yellow fruits notes and the subtle balance between delicacy and aromatic strength. Elegant and generous, this Crémant will be perfect for your Gourmet meals. Honour it by savouring this Cuvée with your finest dishes (Seafoods and Noble fishes).

IN THE VINEYARD

This Crémant de Bourgogne is made with grapes coming from only one plot of vineyard 100% Chardonnay. This plot called Les Reipes is located on the heights of Saint-Aubin village in Hautes Côtes de Beaune. The manual harvesting always begins when the grapes are strictly ripe enough and they are transported in small perforated cases to keep the whole berries intact and to avoid all risks of oxidation.

WINEMAKING PROCESS

The juice is slowly extracted using a pneumatic press. We keep only the first presses, called “Coeur de Cuvée”. 150 kg of grapes pressed give 75 litres of base wine.
The musts are then accomodated in a Custom-made stainless steel vat with a particular shape where the alcoholic fermentation occurs on fine lees.
Once the fermentations ended, the resulting wine ages in a vat on fine lees during several months before being bottled with an addition of a sugar and yeast blend. Secondary 
fermentation (called “prise de mousse”) takes place in the cellar where the bottles lay on laths for over 3 years at a temperature between 12 and 14°C. The bottles are then riddled and disgorged before adding less than 6g/litre of grape sugar called “liqueur d’expédition” (Extra brut). After the labelling and final closure of the bottle using a cork and a metal cap, this Crémant de Bourgogne should be ideally tasted 6 months after the disgorging date written on the back label.

En Espoutières

Crémant de Bourgogne
Blanc extra-brut

TASTING NOTES

Its subtle scent reminds white flowers, jasmine, linden and honeysuckle. If it reminds a fruit, the white peach is its dominant. On the palate, its fine bubbles burst with aromas of toasted hazelnuts and gingerbread.
As it opens, its volume gains in amplitude and lenght, it expresses a fine and powerful vinosity.
At the end of the tasting, the mineral rubs shoulders with bitter orange. The white marls of this « En Espoutières » terroir already give it an uprightness and verticability, predestining its as an ideal climate for Crémant de Bourgogne.

IN THE VINEYARD

This Cremant comes from only one of our plots planted with Pinot noir and Chardonnay. The vineyard is located in the extension of the Côtes de Nuits near the Ecrin des Climats area of the vineyard, in the town of Talant at the gates of Dijon (Capital of gastronomy).
Strictly manual harvesting always begins at the right maturity, in small openwork boxes to preserve the whole and intact berries, thus avoiding any risk of oxidation and allowing the separation of the juices. The first 2018 harvest of this new Crémant de Bourgogne plot was made from twelve plant varieties from mother vines. It started on august 27,2018 for an exceptional production of only 2887 bottles (11 hectoliters/hectare).

VINIFICATION

The juice is extracted from a pneumatic press : only the first press juices, called « Cœur de Cuvée » are kept, ie a juice yield of around 70 liters of base wine for 150 kg of pressed grapes.
The must is then placed in a stainless steel vat, for natural cold settling (24 hours). Once the fermentation is completed, the wine is drawn into sealed bottles, with the addition of a mixture of sugars and yeasts.
The bottles will remain lying on slats for a minimum of 2 years at a temperature of between 12 and 15°C for the fermentation to take place.
The bottles are then shaken and disgorged before being dosed at less than 6gr/liter of grape sugar called « liqueur d’expédition » (Extra-brut). After the final closure of the bottle with a cork stopper, a metal muselet and its dressing, it can ideally be tasted 2 months later after the disgorging date written on the back label.

Les Terroirs

Crémant de Bourgogne
Blanc brut

This Cuvée was born in the Burgundy terroirs. As a reflection of their richness, our Crémant de Bourgogne Blanc brings together fullness, fruit and vinosity.

TASTING NOTES

Its lemon golden colour escorts a dense sparkle which is not persistent. The bouquet combines the white flowers finesse with the sweetness of the frangipane and brioche aromas. On the palate, we find again this combination of vinosity and crispness. Ideal for a festive aperitif as a guest of honour, this Crémant de Bourgogne will perfectly enhance your coldmeats and shellfish starters.

IN THE VINEYARD

This Crémant is made with grapes coming from the Côte Chalonnaise, Côte de Beaune, Côte de Nuits and from Pinot Noir, Chardonnay and Aligoté grapes varieties (average yield = 70 hl/ha). The grapes are strictly hand-picked and transported in small perforated cases to keep the whole berries intact, to avoid all risks of oxidation and allow the separation of the juices.

WINEMAKING PROCESS

The juice is extracted using a pneumatic press and respecting the following yield: 150 kg of grapes pressed must give no more than 100 litres of base wine. After this, it remains during 24h in our stainless steel vats, for the natural cold settling.
Once the alcoholic and malolactic fermentations ended, the wines are blended before being bottled with an addition of a sugar and yeast blend. The capped bottles will lay on laths for over 9 months at a temperature between 12 and 15°C for the fermentation in bottle (called “prise de mousse”). At the end of this fermentation, the bottles are put neck down and riddled using gyropalettes in order to concentrate the sediments in the bottle neck. This deposit will be expelled during the disgorgement before adding grape sugar called “liqueur d’expédition” (brut, demi-sec…). After the labelling and final closure of the bottle using a cork and a metal cap, this Crémant de Bourgogne should be ideally tasted 2 months after the disgorging date written on the back label.

Les Terroirs

Crémant de Bourgogne
Rosé brut

This Crémant Rosé is quite simply arousing… Cheeky colour and sweet notes are not lacking to seduce your palate.

TASTING NOTES

Visually dynamic with a light ring of bubbles, the pink colour is soft and intense. Carried by the delicacy of its bubbles, this Crémant wine exhibits wild strawberry aromas and offers a seductive fullness. Ideal as an aperitif, it will also be a great match with your summer grilled food and your fruit desserts.

IN THE VINEYARD

This Crémant de Bourgogne is made with grapes coming from the Côte Chalonnaise and the Côte de Beaune, and 100% from the Pinot Noir grape variety (average yield = 70 hl/ha). The grapes are strictly hand-picked and transported in small perforated cases to keep the whole berries intact, to avoid all risks of oxidation and allow the separation of the juices.

WINEMAKING PROCESS

The juice is extracted using a pneumatic press and respecting the following yield: 150 kg of grapes pressed must give no more than 100 litres of base wine. After this, it remains during 24h in our stainless steel vats, for the natural cold settling. Once the alcoholic and malolactic fermentations ended, the wine is bottled with an addition of a sugar and yeast blend. The capped bottles will lay on laths for over 12 months at a temperature between 12 and 15°C during the fermentation in bottle (called “prise de mousse”). At the end of this fermentation, the bottles are put neck down and riddled using gyropalettes in order to concentrate the sediments in the bottle neck. This deposit will be expelled during the disgorgement before adding grape sugar called “liqueur d’expédition” (brut). After the labelling and final closure of the bottle using a cork and a metal cap, this Crémant de Bourgogne should be ideally tasted 1 month after the disgorging date written on the back label.

90th Anniversary Cuvée

Crémant de Bourgogne
Blanc extra brut

As son of a cooper and winemaker himself in Rully in Burgundy, Louis PICAMELOT launches in 1926 the production of quality sparkling wines using the traditional method. 90 years later, his grandson, heir of this rich family know-how, created for your own pleasure this exceptional Cuvée of Crémant de Bourgogne.

TASTING NOTES

Visually the colour is bright. The bubble is gently melted to the wine.
The mouth takes us by surprise with the freshness of the yellow fruits and citrus fruits notes, and the subtle balance between delicacy and aromatic strength. Elegant and racy, this Crémant will be perfect for your Gourmet meals and your finest dishes (Seafoods and noble fishes). Dare the sweetbread.

IN THE VINEYARD

Union of our emblematic terroirs, the Chardonnay grapes come from the plot called “Les Reipes” while the Pinot Noir grapes come from the plot called “En Chazot”. These vine plots are both located in Hautes Côtes de Beaune on the slopes of the wonderful Saint-Aubin village.
The manual harvesting started on October 3rd of 2013, using small perforated cases to keep the whole berries intact and to avoid all risks of oxidation.

WINEMAKING PROCESS

The juice was very slowly extracted using a pneumatic press. We kept only the first presses, called “Coeur de Cuvée”. 150 kg of grapes pressed gave 75 litres of base wine.
The musts were then accommodated in Custom-made stainless steel vats with a particular shape where the alcoholic fermentation occurred on fine lees.
Once the fermentation ended, the resulting wine aged in vats and barrels during 8 months before being bottled with an addition of a sugar and yeast blend on June 12th 2014. The capped bottles laid on laths for over 36 months at a temperature between 12 and 14°C for the fermentation in bottle (called “prise de mousse”). After the labelling and final closure of the bottle using a cork and a metal cap, this Crémant de Bourgogne should be ideally opened 1 month after the disgorging date written on the back label.

Heritage Cuvée 1926

Méthode traditionnelle
Blanc de blancs brut

As son of a cooper and winemaker himself in Rully in Burgundy, Louis PICAMELOT launches in 1926 the production of quality sparkling wines using the traditional method. 90 years later, his grandson, heir of this rich family know-how, created for your own pleasure this exceptional Cuvée as a tribute for his grandfather who founded the wine house.

TASTING NOTES

The golden colour is bright with green reflections.
The bubble is gently melted to the wine.
With a great deal of fruit and lightness, this wine seduces us with its freshness and sweetness.
Elegant and generous, this Crémant will be perfect for your aperitifs with or without fruit liqueurs.
To be consumed while young.

WINEMAKING PROCESS

This Blanc de Blancs is made with a blend of different grapes varieties: Ugni Blanc, Chardonnay and Pinot Blanc. The juice was very slowly extracted using a pneumatic press.
After that, we accommodated the must in stainless steel vats where the alcoholic fermentation occurred on fine lees. Stainless steel vats were used for both alcoholic and malolactic fermentations. Once ended, the resulting wine aged in vats before being bottled with an addition of a sugar and yeast blend. The capped bottles laid on laths for over 12 months at a temperature between 12 and 14°C for the fermentation in bottle (called “prise de mousse”). Next step consists in riddling the bottles using gyropalettes and storing them neck down in order to concentrate the sediments in the bottle neck. This deposit is expelled during the disgorgement.
We carried out the BRUT sweetening dosage adding grape sugar called “liqueur d’expédition”. Finally, after the labelling and final closure of the bottle using a cork and a metal cap, this Crémant de Bourgogne will rest during a few weeks before being tasted.