Francois Martenot
Cremant de Bourgogne Brut Rosè 2023
| Denomination | AOC Cremant de Bourgogne |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Burgundy (France) |
| Grape varieties | Gamay, Pinot Nero |
| Aging | Aged on the lees for 12 months (sur lattes) |
- Type and style: Traditional Method Brut rosé sparkling wine, dry and lively
- Grape varieties and origin: Pinot Noir and Gamay from Burgundy, France; Crémant de Bourgogne Appellation
- Aromas and taste: Notes of lemon, grapefruit, strawberry and redcurrant; finish with hints of fresh bread
- Ageing and bubbles: 12 months on the lees; fine bubbles from secondary fermentation in the bottle
- Serving and pairings: Temperature 6–8°C; ideal as an aperitif, with fish dishes, shellfish and sorbets
Description
Type of wine
François Martenot's Crémant de Bourgogne Brut Rosé is a sparkling wine from Burgundy produced using the Traditional Method. This blend of Pinot Noir and Gamay boasts a pale pink colour and a fine perlage, intertwining lively aromas of lemon and grapefruit with delicate scents of strawberry and redcurrant on the nose. On the palate, it is dry, fresh, and vibrant, with fragrant hints of fresh bread, and is excellent as an aperitif or paired with shellfish, seafood dishes, and fresh fruit sorbets.
Origin
This Crémant de Bourgogne originates from the vineyards of Burgundy, specifically in the areas of the Côte and Hautes-Côtes of Beaune and Nuits, and in the Côte Chalonnaise. In these plots, the soil is composed of limestone and marl. Grapes from southern Burgundy, grown on a granitic matrix, complete its territorial profile.
Production process
The vinification involves pneumatic pressing and fermentation of the must within stainless steel tanks. After the blending of the base wines, the wine undergoes secondary fermentation in the bottle, strictly following the Traditional Method. Resting for twelve months on the lees refines its texture and develops the characteristic notes of bread crust. The cycle concludes with riddling (remuage), disgorging, and the addition of the liqueur d’expédition to precisely define its brut style.
History and curiosities
Produced by Maison François Martenot, a historic estate in Beaune, this sparkling wine is crafted with deep respect for regional rules and a strong dedication to traditional methods.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
Purchased in 2015 by Les Grands Chais de France, Maison François Martenot proposes three ranges of wine covering the region’s main appellations with nearly 100 appellations: AOP Régionales, AOP Villages, AOP Grands Crus et AOP Premiers Crus. The wines are carefully selected and blended to reflect the full spectrum of character in the Burgundy terroir. Read more
| Name | Francois Martenot Cremant de Bourgogne Brut Rosè 2023 |
|---|---|
| Type | Rosé classic method sparkling wine brut |
| Denomination | Cremant de Bourgogne AOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | Gamay, Pinot Nero |
| Country | France |
| Region | Burgundy |
| Vendor | Francois Martenot |
| Story | History and curiosities Produced by Maison François Martenot, a historic estate in Beaune, this sparkling wine is crafted with deep respect for regional rules and a strong dedication to traditional methods. |
| Origin | Vineyards of Burgundy (France), predominantly in the Côte and Hautes-Côtes of Beaune and Nuits, and in the Côte Chalonnaise. |
| Soil composition | Limestone and marl (Côtes de Nuits, Côtes de Beaune, Côte Chalonnaise); granite (southern Burgundy) |
| Harvest | 2023 |
| Fermentation temperature | 18°C |
| Fermentation | 12 months on the lees (on the laths) |
| Production technique | Classic method (traditional method) with second fermentation in the bottle |
| Wine making | Brut sparkling rosé made using the traditional method (classic method) with secondary fermentation in the bottle: grapes are pressed immediately upon arrival using pneumatic presses; primary fermentation in stainless steel tanks at 18°C; blending of the base wines after the first fermentation; ageing on the lees for 12 months (sur lattes); riddling with gyropallets and disgorgement; addition of the liqueur d’expédition before final corking and the application of the wire cage. |
| Aging | Aged on the lees for 12 months (sur lattes) |
| Allergens | Contains sulphites |