Cremant de Bourgogne Nature

Cremant de Bourgogne Nature 2020

Region: Burgundy, France

Grape: Chardonnay

Category: Sparkling wine

An excellent Cremant that rivals champagne.

A classic Cremant that is hard to find, but seems familiar. It is very popular among fans of classic bubbles and champagne.
Pale golden color with a transparent green tinge, with notes of pear, quince, apple, toast and dried fruit. Creamy foam with firm acidity, complex flavor and plenty of extract.

The Chardonnay is destemmed and pressed, fermented in stainless steel tanks, cement tanks and wooden barrels, then aged in stainless steel tanks, tirage and disgorged in December 2023.

[Producer information]

The domaine is based in Loche in the Macon region, about 1km west of Macon Loche Station.

The Domaine was started by Laurent, a former furniture maker, in 1990, three years after Laurent himself planted the vines. While many other producers in the village sold their grapes to cooperatives, Laurent himself, who had little experience in winemaking, decided to gain experience with an eye to the future, and to take on the task of not only cultivating but also brewing.
We decided to focus our releases on two appellations that produce wines from Loche: Macon Loche and Pouilly Loche.
The 11 hectares currently under cultivation are divided into 15 plots, and in order to make the most of the individuality and diversity of each plot, grape varieties suited to each are cultivated. Of the 11 hectares, 70% is Chardonnay, which is suitable for the clay-limestone soil, 15% is Pinot Noir, which was planted between 2000 and 2001, 12% is Aligoté, and the remaining 3% is Gamay, and a total of 12 cuvées are brewed from these.

Cremant de Bourgogne was not originally brewed or aged in-house, but its unique character has made it increasingly popular, and using the knowledge gained through years of brewing experience, it has been brewed and aged in-house since 1999.
The Domaine has been using biodynamic farming since 2001. This is because, while working on grape cultivation, he naturally became interested in the necessity and balance of the biota within the framework of the fields and plots, rather than elements such as the vines and the soil. He believes that it is appropriate to coexist in harmony with the laws of nature as a permanent part of nature, rather than interfering with it in any way.
The same goes for brewing. By harvesting the grapes by hand, we are able to keep track of the condition of the fruit at all times, and by constantly monitoring the condition during the fermentation and aging stages, we carry out simple and natural brewing with minimal interference.