Crémants de Bourgogne
The harvest is effectuated in small bins and free of any oxydation. The basic yield of Crémant de Bourgogne, fixed by decreet, is the smallest of all sparkling wines (7500kg/ha). The pressing is limited to the extraction of 100 liters of juice for 150 kg of harvest. Beyond this the extra juice is eliminated or destined for other purposes. The INAO, (national institute for designations of origin), after tasting, will certify as base wines the cuvées formed by the best blendings of different grape varieties or different regions.
The foam creation, by addition of tirage liqueur, will unfold during minimum 9 months, with bottles laid down on laths. The ‘remuage’ of oak racks will be conducted afterwards, and takes about 1 month. This disgorging allows to eliminate the deposit that descended in the neck. The addition of expedition liqueur will finally give, depending on the dosing, crémants brut, secs or demi-secs. The final corking will be completed with corks marked “Crémant de Bourgogne”. A second tasting, still organised by the INAP, is mandatory before commercialisation, in order to abtain the appelation ” Crémant de Bourgogne “.
Our selected cuvées guarantee the best qualities. They may be drunk young, as well as easily be kept 6 to 7 years. Blancs or rosés, they should be served fresh between 6 to 8° in a bucket of ice. Celebration wine, it will be appreciated as a cocktail or can accompagny an entire meal. As a cocktail, you can marry your Crémant with a fruit liqueur like cassis from Dijon or Blackcurrent liqueur.
Blanc de Blancs
Grape Variety : 50% Chenin, 20% Ugni Blanc, 20% Colombard and 10% Jacquère.
Elaboration : Méthode traditionnelle. Ageing of at least 24 months.
Tasting notes : Fine bubbles, franc and floral nose. Fresh wine and elegant with aromas of toasted bread. Ample mouth with fruitnotes and spices.
Monday to friday
from 8h to 12h and from 14h to 17h
Saturday from 8h to 11h30
Lamblin & Fils
Rue Marguerite de Bourgogne
Tél : 03 86 98 22 00
Fax : 03 86 47 50 12