Cremant De Bourgogne Brut Cuvée Prestige - Maison Olivier Chanzy

The Crémant de Bourgogne Brut Cuvée Prestige from the Burgundy wine-growing region presents itself in the glass in a bright light red. The mousse of this sparkling wine appears in the glass with very fine bubbles and is extremely persistent. After the first swirl, this sparkling wine reveals a first-class balance, as it neither clings to the sides of the glass in a watery way nor in a syrupy or liqueur-like manner. The bouquet of this sparkling wine from Burgundy delights with notes of acacia and brioche. It is precisely its fruit-driven character that makes this wine so special.

On the palate, the texture of this well-balanced sparkling wine is wonderfully light, crisp, and creamy. The finish of this sparkling wine from the Burgundy wine-growing region, more precisely from Chablis & Grand Auxerrois, finally convinces with a beautiful aftertaste.

Vinification of Maison Olivier Chanzy Crémant de Bourgogne Brut Cuvée Prestige

This balanced sparkling wine from France is made from the grape varieties Aligoté, Chardonnay, and Pinot Noir. The Crémant de Bourgogne Brut Cuvée Prestige is an Old World wine in the best sense of the word, as this French wine exudes an exceptional European charm that clearly underlines the success of wines from the Old World. A clearly undeniable influence on the ripening of the harvested grapes is also the fact that the Aligoté, Chardonnay, and Pinot Noir grapes thrive under the influence of a rather cool climate. This is expressed, among other things, in particularly long and even ripening of the grapes and a rather moderate alcohol content in the wine. After the grape harvest, the grapes are immediately brought to the winery. There they are sorted and gently broken up. The base wines are then fermented.

Food recommendation for the Crémant de Bourgogne Brut Cuvée Prestige from Maison Olivier Chanzy

Enjoy this sparkling wine from France well chilled at 5 - 7°C as an accompanying wine with wok vegetables with fish, omelet with salmon and fennel, or vegetable salad with beetroot.

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