• André Delorme Cremant de Bourgogne Blanc de Noirs Brut
  • André Delorme Cremant de Bourgogne Blanc de Noirs Brut
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André Delorme Burgundy

André Delorme

André Delorme Cremant de Bourgogne Blanc de Noirs Brut

White classic method sparkling wine brut

  • André Delorme Cremant de Bourgogne Blanc de Noirs Brut
  • André Delorme Cremant de Bourgogne Blanc de Noirs Brut
1 2
显示更多
André Delorme Burgundy
HKD226.00
HKD226.00 HKD
标价： 表示促销开始前产品的价格
促销 售罄

Multiple purchases: add more bottles to cart with one click

$1,356.00

6瓶

$678.00

3瓶

立即可用
品名 Cremant de Bourgogne AOC
酒瓶尺寸 0,75 l
酒精度 12.0% 按体积
产区 Burgundy (France)
葡萄品种 Gamay, Pinot Nero
陈酿 Secondary fermentation, in the bottle (according to the traditional method), is carried out by adding yeasts and sugar. This is followed by 12 months of ageing on lees in our temperature-controlled cellars.
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详情

Perfume

香水

Its very expressive nose is redolent of candied fruits.

Color

颜色

The golden colour of this Crémant is a brilliant yellow-gold.

Taste

味道

Notes of white and dried fruits develop as it reaches the taste-buds. The finish is rounded and generous.

服务于：

06 - 08 °C.

长寿：

05 - 10 years

Charmat Method Sparkling Wines

搭配

This Crémant de Bourgogne is sublime for aperitifs served with fish verrines or other appetisers.

Starters
Fish
Shellfish
Cheese
White fish

生产者
André Delorme
来自这个酒庄
Maison André Delorme is a recognised specialist in the great wines from the Côte Chalonnaise and Crémants de Bourgogne. With links to each of the Côte Chalonnaise terroirs - Rully, Givry, Mercurey, Bouzeron, Montagny - it covers more than twenty appellations, which it selects, vinifies and ages in its cellars at Rully. 阅读更多
生产区域: Burgundy
Burgundy
André Delorme

名称 André Delorme Cremant de Bourgogne Blanc de Noirs Brut
类型 White classic method sparkling wine brut
葡萄酒名称 Cremant de Bourgogne AOC
容量 0,75 l
酒精度 12.0% 按体积
葡萄品种 Gamay, Pinot Nero
国家 France
产地 Burgundy
供应商 André Delorme
酿酒工艺 Malolactic fermentation takes place in our 100% stainless steel vats.
陈酿 Secondary fermentation, in the bottle (according to the traditional method), is carried out by adding yeasts and sugar. This is followed by 12 months of ageing on lees in our temperature-controlled cellars.