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Production
of our Crémants de Bourgogne
Essentially, we
produce our base wines
with grapes originating from our estate’s own vineyards.
Our
harvesting methods and
our pressurisation and vinification equipment enable
us to meet the standards set for the appellation
(label) of
Crémant de Bourgogne by the Institut National des
Appellations
d’Origine. To
achieve these standards a number of requirements must be fulfilled:
- control
of the maturity (acidity, sugar content) and the yield
- careful,
manual picking of the grapes
- transportation
in small, perforated boxes to avoid compression and maceration of the
grapes
- slow,
progressive pressing to enable a smooth extraction
- controlled
fermentation at low temperatures
Our cuvees are blended
in spring, and with full respect being given to the grape varieties and
the
soil, priority is given to the Pinot Noir and Chardonnay. When the base
wine is
bottled, we add ferments and sugar just before the cork is plugged.
This will
establish a new fermentation in the bottle and add the effervescence.
Over
a period of 20 months,
the wines are matured on laths in our cellars. This allows them to
develop
body, ripen and obtain a very important finesse with regard to the
bubbles.
The
riddling is executed manually on a sloping rack,
which allows the wine to clarify, progressively collecting the sediment
in the
bottle-neck. It will pop out during the disgorgement. During the final
bottling, we add a home-made shipping dosage to give our cuvees their
individual
taste, in the
tradition and with the
know-how ‘Paul Chollet’.
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Our commitments:
To
attach the necessary
importance to maintaining a hygienic, effective culture and respect for
the
environment
To
continually listen to our
clients
To
adapt to market demands
Produce
wines of the highest
quality, with
a
concern for modernity.
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