Le Crémant de Gabriel – bio

Hand-harvesting in crates at early maturity. Pneumatic pressing, short cycles, low pressure. Fermentation at low temperatures (16- 17°C). Aged using the traditional Champagne method: 11 months in limestone cellars. The bottles are rotated daily for 4 to 6 weeks.

Pale yellow robe with green reflections and fine bubbles. Delicate nose with aromas of white flowers. Fresh and fruity on the palate, with a beautiful liveliness.

Seafood, oysters, soft cheeses

Mechanical harvest with sorting. Two weeks of maceration with daily pumping-over. Ageing on lees at the end of fermentation, then ageing in cement vats during with wood supplement.

Garnet in colour with intense, dark purple glints. On the nose, the fruit evokes tangy berries from the garden with clarity and power. Full-bodied In the mouth, its velvety tannins bring subtle sweetness to the whole. The fruit is tinged with pleasant spicy, roasted aromas. This pleasant wine is an accomplished blend.

White meat with sauce

Mechanical harvest at mid-september. Automatic sorting. Two to three weeks of maceration, maintaining temperatures between 26 and 28 Celsius degrees. Pressing the grape marc with a pneumatic press. Ageing in cimet vats during 8 to 10 months.

Garnet in colour with intense, dark purple glints. On the nose, the fruit evokes tangy berries from the garden with clarity and power. Full-bodied In the mouth, its velvety tannins bring subtle sweetness to the whole. The fruit is tinged with pleasant spicy, roasted aromas. This pleasant wine is an accomplished blend.

White meat with sauce.