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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
Made from grapes from the Côte Chalonnaise (Rully, Aluze er Demigny) 100% Pinot Noir (average yield = 70hl/ha). The harvest is strictly manual, in small openwork boxes to preserve the berries whole and intact, thus avoiding any risk of oxidation and allowing the separation of the juices.
The juice is extracted in a pneumatic press according to the following ratio: 150 kg of pressed grapes must give a maximum of 100 litres of base wine. This is then left for 24 hours in our stainless steel vats for natural cold settling. Once the alcoholic and malolactic fermentations are complete, the wines are blended and then drawn into capped bottles, with the addition of a mixture of sugars and yeasts. The bottles will remain lying on slats for at least 9 months at a temperature between 12 and 15°C to allow the foam to set. At the end of this process, the bottles will be put on spikes and stirred on gyropalettes, in order to concentrate the deposit of lees in the neck of the bottles, a deposit which will be evacuated by disgorging. Before the final corking and dressing, the desired dosage will be carried out using the expedition liqueur (Crémant Brut, Demi-Sec...).
Tasting notes
Quite simply sparkling this Crémant Rosé ... Naughty colour and bouquet with notes of confectionery are there to seduce our palates. Dynamic eye with a fine cord, of an intense tender pink. Carried by the finesse of its bubbles, this Crémant is characterized by its aromas of wild strawberries and offers an enticing roundness. Perfect as an aperitif or as an accompaniment to summer grills and fruit desserts.
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