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 comes from only one of our 100% Pinot Noir vines (En Chazot), located on the heights of Saint-Aubin in the Côte de Beaune. The harvest, strictly manual, began on September 13, 2016, in small openwork crates 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: only the first press juice, called "Coeur de Cuvée", is kept, giving a juice yield of around 70 litres of base wine for 150 kg of pressed grapes. The must is then placed in stainless steel tanks for natural cold settling (24 hours). Once fermentation is complete, the wine is bottled in capped bottles, with the addition of a mixture of sugars and yeast. The bottles will remain lying on slats for a minimum of 18 months at a temperature between 12 and 15°C to allow the foam to set. The bottles are then stirred on gyropalettes, then disgorged and dosed.
The robe sparkles to the eye. The bubble is finely melted in the wine. The palate surprises by the freshness of the citrus notes and the subtle balance between finesse and vinosity. Ideal as an aperitif, you will sublimate this Crémant by dedicating your finest dishes to it (dare seafood).