CREMANT DE DIE BRUT (Méthode Traditionnelle)
A 22 ha family owned winery situated in the Rhône valley, with a sustainable approach. 25 year old vines (in average) planted on chalky-clay slopes and shaly marls. 5,400 vines/ha – Guyot pruning – 55 to 60 hl/ha.
- Gold medal (Raimbault d’Or) 2018 at the Concours des Vins de Vacqueyras
- Silver medal 2018 at the Concours des Vins de la Vallée du Rhône de Piolenc
- Three hearts in the 2018 Dussert & Gerbert guidebook
| Clairette: |
85%
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| Aligote: |
10%
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| Muscat: |
5%
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| Alcohol Content: |
11.5% to 12 %
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| Residual sugar: | 10g/l | |
| Keeping: | 3 to 6 years according to the vintage | |
| Packaging: | 6 or 12 X 75cl bottles case | |
| Conservation: | Bottles to be laid flat and kept away from light and heat. | |
WINEMAKER'S NOTE
Sweet naturally sparkling wine. Aromas of white peach and litchi, with a long finish with hints of honey.
WINEMAKING
A first complete fermentation occurs at 20°C. A second fermentation takes place with the adding of a tirage liqueur (22 g/l rectified concentrated grape musts and yeast). The bottles are stocked on racks for 36 months. The sediment is taken out by discharging and the expedition liqueur is then added to reach a level of
residual sugar of 10g/l.
WINE AND FOOD PAIRING
Serve cold (8°C), share with friends as a pre-dinner drink, or paired with grilled fish, sushi, goat cheese or a dessert.
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