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The sparkling wine of Burgundy enters history in 1830 under the pen of Musset who celebrates it in the "Secret Thoughts of Raphael".
The origin of sparkling wines in Burgundy dates back to the XIXth century, the elaboration and the means of vinification made it possible to produce a "sparkling" wine by converting beautiful cuvées of Pinot Noir from the Côte de Nuits. In the 20th century a lot of mediocre wines were made, so producers undertook to restore the quality and image of their wine, which became the Crémant de Bourgogne, based on an elaboration according to the exact Champagne method known today. The sparkling wine completely disappeared in 1985.
Mongeard’s Crémant Blanc de Blancs is made from Chardonnay vines located in the commune of Vosne Romanée at a place called "Les Lutenières". The appellation Crémant de Bourgogne is reserved for sparkling wines made from still wines (called base wines) and prepared according to the traditional method.
Mongeard carries out the harvest generally earlier than the still wines in order to preserve their acidity which will give all the freshness to the Crémant. The grapes are thus selected and vinified at the Estate.
Not being a certified sparkling wine producer, they need the services of a service provider who makes the Crémant cuvée for them. The excitement comes from the addition of the draft liquor when bottling. This leads to a second alcoholic fermentation, which releases the carbon dioxide at the origin of the bubbles of Crémant de Bourgogne. The bottles are then placed on desks, inclined downwards. A manual or mechanical gesture allows the bottles to be turned regularly so that the fermentation deposit is deposited in the neck. After 6 to 8 months of foaming, the capping, the ultimate step, occurs after disgorging and the addition of a shipping liquor which, depending on its dosage, will give a Crémant brut, dry or semi-dry.
The Crémant de Bourgogne is a festive wine, full of youth and audacity. He usually dresses in a white gold color. The bubble is fine and forms a delicate pearl necklace. Blanc de blancs is flavored with white flowers, citrus or green apple. Over time, the aromas will evolve into notes of stone fruit such as apricot, peach and toast.
Crémant de Bourgogne is perfect as an aperitif, but it goes perfectly with a meal. The Crémant de Bourgogne is suitable for scallops or river fish. Serving temperatures: between 4 and 8 ° C as an aperitif and for dessert, 6 to 9 ° C at the table.