In the winery As soon as the grapes arrive in our winery, they are directly distributed among one of the two pneumatic presses we have. A pressing cycle slow and delicate starts.
Pressing The pressing allows us to separate the different qualities of the juice for a stricter selection: - the very first juices, the most quality ones called jus de cuvee, - the intermediary juices called les tailles, - the very last juices called rebêche that will be sent to the distillery.
Settling The settling allows the separation of the sediments present in the musts to obtain clear and limpid juices that will be then accommodated in vats or oak barrels before the fermentation.
Fermentation We carefully follow the alcoholic and malolactic fermentations via a software, which allows the control and self-regulation of the temperature in real time.
Winemaking process Specificity: To make our Crémant Rosé, we do not blend white and red wines. We proceed to the direct pressing of our Pinot Noir grapes in order to extract its typical aromas and a brilliant pink colour.
Blending Once the fermentations ended at the end of winter, the base wines are tasted to create the definitive blending of different grapes varieties and terroirs. (This operation does not concern our plots of Crémant de Bourgogne).
Bottling The bottling consists in putting the base wine in bottles with the addition of a cane sugar and selected yeast blend to provoke the third fermentation in bottle, called "prise de mousse".
"Prise de mousse" The fermentation called "prise de mousse" is at the heart of the production of our Crémant. The regular temperature, our cellars’ main quality, plays a key role in the final result. We let our Crémant wines age several months on their lees: from 12 months minimum and up to 48 months for our “Jean Baptiste Chautard” Cuvée. This ageing takes place in our cellar, where the temperature is constant (between 12 and 15°C).
Riddling The manual or mechanical riddling consists in gradually rotating and tilting the bottle so that the sediments gather in the bottle neck.
Disgorging and dosage The bottle neck containing the deposits is immersed in a brine bath refrigerated at a temperature of -30°C. In this way the deposits are frozen and trapped in the bottle neck, forming an ice cube that will be naturally expelled when the bottle will be opened, due to the pressure. At this moment, the sweetening dosage, called “liqueur d’expédition”, will be added (extra brut, brut or semi-dry).
Corking and Muzzling After closing the bottle with a cork and a metal cap, the wine and the liqueur d’expédition need to be blended. After a few weeks of rest, your bottle of LOUIS PICAMELOT Crémant de Bourgogne is ready to be tasted.
Tasting The ice bucket is its best cradle. Let the open bottle rest for over 15 minutes in it before tasting it chilled but not iced. In this way, you will completely enjoy its olfactory and gustatory aromas. Choose a large and flared glass rather than a narrow flute to serve it. Small reminder: the bubble does not like the dishwasher.