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The domain
Son of a cooper and winemaker, Louis Picamelot was among the first rullyotins to start producing Bourgogne Mousseux in 1926. In 1948 and 1949, bottles of Bourgogne Mousseux Louis Picamelot were loaded into the holds of ships chartered for Paul Emile-Victor's first expeditions to Antarctica. The House of Picamelot has been managed since 1987 by Philippe Chautard, grandson of Louis Picamelot. Surrounded by a talented, solid and warm team, Philippe Chautard produces each year vintage crémants of exceptional quality, regularly awarded in numerous competitions.
Terroir and breeding
This Crémant de Bourgogne comes from only one of our plots of vines. 100% Chardonnay, La Parcelle des Reipes is located on the slopes of the Village of Saint-Aubin in the Hautes Côtes de Beaune. The harvest, strictly manual, began on August 31, 2015, in small openwork crates to preserve the berries whole and intact, thus avoiding any risk of oxidation.
The juice is extracted very slowly from a pneumatic press: only the first press juices, called "Coeur de Cuvée" are kept, giving a juice yield of about 75 litres of base wine for 150 kg of pressed grapes. The must is then placed in a specially shaped stainless steel vat made to measure, for alcoholic fermentation on fine lees. Once fermentation was completed, the wine was matured in vats on fine lees for 12 months before being bottled in capped bottles, with the addition of a mixture of sugars and yeast, on 05 September 2016. The bottles remained lying on slats for a minimum of 36 months at a temperature between 12 and 14°C to allow the foam to set. The bottles were then stirred, disgorged and dosed with less than 6 gr/litre of grape sugar.
Tasting notes
The robe sparkles to the eye. The bubble is finely melted into the wine. The palate surprises by the freshness of the yellow fruit notes and the subtle balance between finesse and aromatic power. Elegant and generous, it will be the ideal companion of your gastronomic meals. You will sublimate this Crémant de Bourgogne by devoting your finest dishes (noble sea fish) to it.
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