Crémant de Bourgogne Rosé en

Following the traditional method:
Pneumatic press with a capacity of 50 hl with a progressive increase in pressure. Musts fined and settled after 24 hours. Pitching with selected yeasts. Primary fermentation in temperature-controlled vats at 20°C. Secondary fermentation in the bottle (traditional method) and maturing in an air-conditioned cellar at 15°C. Crémant develops all its aromas and acquires its typical character thanks to a minimum of 16 to 18 months’ ageing in the bottle.

Tasting:

Ideal drinking window of 2 to 3 years – variable depending on transport and storage conditions.
Ageing potential of 5 years – variable depending on transport and storage conditions.