Crémant De Bourgogne Pierre Ferraud & Fils
Pierre Ferraud & Fils
CRÉMANT DE BOURGOGNE, THE STORY
This type of sparkling wine made its way into history in 1830, praised by the poet Alfred de Musset (1820-1857) in his “Secret Thoughts of Raphaël.” First produced in the early 19th century in Chablis, Nuits-Saint-Georges, Rully and Tonnerre, effervescent versions of prestigious Burgundian Grand Cru were produced for a long time while AOC status was granted only in 1975 by establishing strict conditions for its production.
Production is permitted with grapes and reds: Pinot Noir, Chardonnay (30% minimum) and with Gamay (20% maximum), Aligoté, Melon, Sacy. The specification requires a minimum aging of 24 months; most Crémant de Bourgogne is classified as brut or, less often, demi-sec.
The Crémant de Bourgogne appellation is reserved for wines produced in the departments of Yonne, Côte-d’Or, Saone-et-Loire and Rhône. The area dedicated to Cremant de Bourgogne amounts to about 2,000 hectares.
VINIFICATION: classic method, 26 months on the lees.
AGEING POTENTIAL: 2 to 3 years.