Manoir du Carra, Cremant de Bourgogne

20% off any mixed case of six (or more) wines

Manual Harvest. Selection of the best grapes in the vines. The grapes are then transported in open cases, so as to avoid oxidation. Delicate pressing in a pneumatic press in order to keep the aromatic potential of the grapes.

Our Crémant is made according to the traditional method which is the process used to make Champagne. It is a long process in which each step requires rigour and precision. The first step is the making of a still which gives birth to the base wine. After the alcoholic fermentation, the base wine does its malolactic fermentation which is an important step to polish its aromas.

As soon as the new blend has been made, it undergoes cold stabilisation. At the time of the bottling we add a special liquor made of sugar and yeast. The second fermentation starts when the wine is in the bottle. The bottle is then closed by a cap able to contain the pressure which is created by the transformation of sugar into alcohol and carbonic gaz. Ageing on lees will start once the foam creation has overcome (at the end of the second fermentation), and will last 18 months.