Domaine Arnoux Blanc de Blanc brut
Domaine Arnoux Père & Fils - Crémant de Bourgogne
White,Crémant de Bourgogne
Chardonnay 100%
Located in the heart of the village of Chorey-lès-Beaune in Côte-d'Or, the Domaine Arnoux Père et Fils carries on from generation to generation the art of the vine and the wine. A long family history, René, the grandfather, then two of his five children, Michel and Rémi, expanded the estate and developed bottling. Pascal, the grandson, joined them in 1990. Since 2008, he and his wife Caroline have been at the head of the farm. Pascal Arnoux combines traditional know-how and new technologies to protect the vineyard and offer high quality wines.Today, the Domaine strectches over 20 ha spread over the communes of Chorey-lès-Beaune, Savigny-lès-Beaune, Aloxe-Corton, Beaune, Pernand-Vergelesses and Echevronne. Climates enjoying rich soils and favorable to the production of excellent wines of varied appellations: regional, villages, Premiers Crus and Grand Cru. All wines are harvested, matured and bottled on the estate.
Tasting notes
A slightly golden yellow color with fine bubbles. A fruity nose with citrus notes. Yellow lemon and Green lemon overpower the other aromas to bring a beautiful freshness in mouth.The minerality due to the grapevine planted in clay-limestone soil, gives a deep complexity.
Food pairing
It will be perfect as an aperitive or with grilled fish or veal with olives. Serve it at 39° to 46 ° F .
Aging potential
Grape varieties
Chardonnay 100%
Crémant de Bourgogne is the appellation (AOC) for sparkling wines made by the Champagne method from the whole of the Burgundy region. It was first made at the beginning of the 19th century at Chablis, Nuits-Saint-Georges, Rully and Tonnerre. It was for a long time the practice to make effervescent versions of prestigious Burgundian Grands Crus but the AOC status granted in 1975 laid down strict conditions for its production on the basis of meticulously-applied traditional skills to achieve high-quality vinification.
Hand picking - Only the first presses -, much richer and more complex, are selected. The sparkle is created by the addition of a liqueur de tirage when the wine is bottled. This causes a second fermentation to take place in the bottle, which creates carbon dioxide. This in turn produces the bubbles in the glass when the wine is poured. The bottles are then held in racks pointing downwards so the yeast deposits collect in the neck. The bottles are then rotated or “riddled” to encourage the deposits to fall. These yeasts are then disgorged and a liqueur d’expédition is added. Ageing 12 to 18 months in the cellar.
Terrisson Wines
195 rue Guy Arnaud
30900 Nîmes - FRANCE
+33 (0)
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