||White sparkling classic method brut
||Both yeast and malolactic fermentations carried out, blending of separately-made wines, then preparations for bottling that is carried out after January 1st.
||18-24 months on average, bottles inverted on racks in the unvarying natural cool and half-light of the underground cellars hewn out of the limestone bedrock. It is during this period that the wine’s natural sparkle develops.
||Excellent as an aperitif, the Pinot Noir Brut of Bailly Lapierre accompanies very well complex preparations based on fish, appetizers and first courses. Try it with an oyster risotto.
||Price Cave de Bailly Cremant de Bourgogne Blanc de Noir Brut € 16.47