This Crémant is made in the heart of the Auxerrois region, where the Crémant de Bourgogne appellation covers 200 hectares.
The grapes are harvested by hand in perforated crates to preserve the integrity and quality of the berries.
The grapes are pressed as whole bunches, and only the best part of the juice, the “cuvée”, is used.
Fermentation is carried out in vats, to preserve aromatic qualities and freshness.
After the subtle exercise of blending, the wines begin a long period of bottle ageing, lasting several years…
During this period, the wine begins to bubble, and the contact with the lees gives it its personality, transforming it into Crémant de Bourgogne.