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Louis Picamelot Crémant de Bourgogne Brut

Grapes: 57% Pinot Noir, 32% Chardonnay, 11% Aligoté
Region:  Burgundy, France
Aging: "Grapes are picked by hand and pressed in a pneumatic press. The yield is limited to 100 litres of must per 150 kg of pressed grapes. Then the juices are set for 24 hours in stainless steel vats for the natural settling. Once the alcoholic and malolactic fermentation is achieved, base wines are blended, bottled and sealed with crown caps, with an addition of sugar and yeasts, to have a third bottle fermentation occur, that will produce CO2 and what is called “Prise de Mousse.” Then the bottles are stored horizontally in their cellars and will age on lees during at least 18 months at a regulated temperature between 54 and 59°F. Next the bottles are settled on their tips and riddled on gyro-paletts, in order to force down the deposit of lees in the neck of the bottles; deposit that will be then forced out thanks to the disgorging. Before the final corking and labeling, the “Liqueur d’Expédition” will be added following the final dosage required."
Tasting Notes: "A lemon gold color, with a rich but discreet foam. Note the fine balance between the fruity aromas coming from the grape varieties and the toasty aromas following the ageing in the bottle; a lovely balance between vinosity and crispiness."

Other Notes: About as close to Champagne as it gets. From Burgundy (right under the Champagne region), made with Champagne grapes (+ a touch of Aligoté), using the Méthode Champenoise. Fresh and dry with a soft, creamy mousse.

Louis Picamelot Crémant de Bourgogne Brut

Louis Picamelot Crémant de Bourgogne Brut

Grapes: 57% Pinot Noir, 32% Chardonnay, 11% Aligoté
Region:  Burgundy, France
Aging: "Grapes are picked by hand and pressed in a pneumatic press. The yield is limited to 100 litres of must per 150 kg of pressed grapes. Then the juices are set for 24 hours in stainless steel vats for the natural settling. Once the alcoholic and malolactic fermentation is achieved, base wines are blended, bottled and sealed with crown caps, with an addition of sugar and yeasts, to have a third bottle fermentation occur, that will produce CO2 and what is called “Prise de Mousse.” Then the bottles are stored horizontally in their cellars and will age on lees during at least 18 months at a regulated temperature between 54 and 59°F. Next the bottles are settled on their tips and riddled on gyro-paletts, in order to force down the deposit of lees in the neck of the bottles; deposit that will be then forced out thanks to the disgorging. Before the final corking and labeling, the “Liqueur d’Expédition” will be added following the final dosage required."
Tasting Notes: "A lemon gold color, with a rich but discreet foam. Note the fine balance between the fruity aromas coming from the grape varieties and the toasty aromas following the ageing in the bottle; a lovely balance between vinosity and crispiness."

Other Notes: About as close to Champagne as it gets. From Burgundy (right under the Champagne region), made with Champagne grapes (+ a touch of Aligoté), using the Méthode Champenoise. Fresh and dry with a soft, creamy mousse.


Regular price
$25.00
Sale price
$25.00
/bottle
3 IN STOCK
Quantity must be 1 or more