Crémant Blanc de Blancs

Lightweight and thin, this Crémant de Bourgogne blanc is a very beautiful success of the domain Vitteaut Alberti, specialist in crémant de Bourgogne.

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9,42 €

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The minimum purchase order quantity for the product is 6

Flavours

light
powerful
easy
complex
mineral
not mineral
Not Fruity
Fruity
Not Woody
Woody

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Crémant de Bourgogne - Brut

The Crémant de Bourgogne White Vitteaut-Alberti is a blend of grapes

from the côte chalonnaise and the Côte de Beaune :

- 40 % chardonnay

- 40 % pinot noir

- 20 % aligoté

Winemaking
The Maison Vitteaut-Alberti makes wine from the Crémant Blanc by the traditional method:

- pneumatic presses with a capacity of 50 hl with increase in pressure per stage progressive

- musts fined and cleansed after 24 hours

- seeding with selected yeasts

- vinification in vats at 20°C

- fermentation in the bottle (traditional method) and ageing in air-conditioned cellar at 15°C.

Breeding

The Crémant develops all its aromas and acquires its typicity thanks to a breeding

minimum of 16 to 18 months in the bottle.

Tasting

This Crémant reveals a pale gold colour, bright, a fine mousse and silky.

The nose is fruity and floral.

The palate is light and round at the same time, vinous and subtle.

A successful marriage for this crémant de Bourgogne blanc, between the fineness of the chardonnay, the vinosity of the pinot noir and the liveliness of the aligoté.

Vitteaut Alberti

Vitteaut Alberti is a family estate specializing in Burgundy Cremant for 3 generations.

Installed since 1951 in the heart of the Burgundy vineyard, in the village of Rully, which is the historic cradle of the Crémants of Burgundy.

In 1968, Gérard the son, and his wife Danielle joined the company. The aim is to develop the business.

Today, the third generation, Agnes, the daughter of Gérard and Danielle, has joined the family home. She continues the adventure in the same spirit of quality and with the concern of an impeccable welcome.

The diversity of plots ranging from the Hautes Côtes de Beaune to the Côte Chalonnaise, to the use of specific equipment during all the winemaking, (air-conditioned cuve, thermoregulated vats, pneumatic press with specific program, bottling group, pneumatic disgorgement, self adhesive dressing) with the production research of Crémant personalized while fresh and elegant.

The appellations produced at the Vitteaut Alberti estate:

  • White cremant (40% Pinot Noir - 40% Chardonnay - 20% Aligoté)
  • Crémant Blanc de Blancs (80% Chardonnay - 20% Aligoté)
  • Cremant Rosé (100% Pinot Noir)
  • Special cuvée "Agnes" (100% Chardonnay strictly selected)

Appellation

Crémant de Bourgogne

Wine Characteristics

A wine bursting with youth and audacity. Its freshness and vigour are a matter of general agreement. Given time, it acquires the stateliness of a great wine. The brut faithfully reflects its lively and clear-cut personality. As demise or sec, vivacity yields to smoothness and makes room for a new taste impression, that of sweetness.


The blanc is generally white-gold in colour. The bubbles are fine and form a delicate necklace around the edge of the glass. Floral, citrusy and mineral aromas are matched in the mouth by freshness and elegance plus a degree of acidity which is the key to a proper balance between aromatic power and the desired degree of lightness.


The blanc de blancs carries the perfume of white flowers, citrus fruits or green apples. With time, it will develop toasty notes and notes of pitted-fruits such as apricot or peach.


The blanc de noirs exhales aromas of small fruits (cherry, blackcurrant, raspberry). In the mouth, powerful, long and persistent. Time adds charm and warmth, with aromas of dried fruits and, perhaps, honey, spices or nutmeg.


The rosé, made from Pinot Noir grapes with or without a proportion of Gamay, is pink-gold in colour. This is a delicate wine with subtle aromas of red fruits.
 

Wine Steward’s Tip

Although Crémant de Bourgogne is a perfect pre-dinner drink, this in no way takes away from the fact that it is also a perfect accompaniment to food. The blanc chimes with main dishes such as stewed poultry with pears and dried fruits (confit de volaille aux poires et fruits secs).With the blanc de blancs, try scallops or river fish. The blanc de noirs makes a splendid match for braised oxtail or snails with potatoes (escargots en coque de pomme de terre) and is the ideal partner for poultry such as a fattened hen from La Bresse. The rosé is a sound choice as a dessert wine with its powerful floral aromas which go perfectly with ice cream and bring a touch of freshness to the close of a meal. It is ideal with pastries and its fruit scents are unbeatable with a red-fruit sorbet.
Serving temperatures: 4 to 8°C as a pre-dinner drink or dessert wine,6 to 9°C with main meal.
 

Situation

Sparkling Bourgogne made its entrance into history in 1830 when it was lauded by the poet Alfred de Musset (1820-1857) in his “Secrètes pensées de Raphaël”. It was first made at the beginning of the 19th century at Chablis, Nuits-Saint-Georges, Rully and Tonnerre, and since then has not ceased to sparkle. It was for a long time the practice to make effervescent versions of prestigious Burgundian Grands Crus but the AOC status granted in 1975 laid down strict conditions for its production on the basis of meticulously-applied traditional skills to achieve high-quality vinification. Only whites and rosés qualify for the appellation. They may be blanc de blancs (from white grapes) or blanc de noirs (from white-juiced black grapes). Most are classed as brut or, less often, demi-sec. The production area is the same as that for the appellation Bourgogne.

Terroirs


The grapes from which the vins de base for Crémant de Bourgogne are made come from a wide variety of soils in vineyard districts throughout Bourgogne.
They range from the chalky subsoil of the Joigny district in the north to the granites of southern Bourgogne, via the limestones and marls of the Côtes where most of the wines of this appellation are grown.

Source : https://www.bourgogne-wines.com

Idéal à l'apéritif comme au dessert, peut également accompagner une viande

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