Crémant De Bourgogne Rosé Aop Brut - D'Heilly-Huberdeau

The Crémant De Bourgogne Rosé AOP Brut from the Burgundy wine-growing region presents itself in the glass in a bright light red. The mousse of this sparkling wine appears wonderfully persistent and fine in the glass. When swirling the glass, one can perceive a perfect balance in this sparkling wine, as it neither appears watery nor syrupy or liqueur-like on the sides of the glass. Poured into a sparkling wine glass, this sparkling wine from France displays delightfully refined aromas of orange, kumquat, pomelo and lime, rounded off by further fruity nuances.

This French wine delights with its juicy, fruit-accented flavor profile. It was bottled with a lush 12.7 grams of residual sugar. As one would naturally expect from a wine in this price range, this Frenchman enchants, for all its opulence, with the finest balance. The elegant D'Heilly-Huberdeau Crémant De Bourgogne Rosé AOP Brut reveals an incredibly fruit-forward taste on the palate, which is for good reason attributable to its off-dry flavor profile. On the tongue, this well-balanced sparkling wine is characterized by an immensely silky texture. Thanks to its lively acidity, the Crémant De Bourgogne Rosé AOP Brut appears exceptionally fresh and vibrant on the palate. On the finish, this sparkling wine from the Burgundy wine-growing region finally impresses with lovely length. Once again, hints of pomelo and lime appear.

Vinification of the Crémant De Bourgogne Rosé AOP Brut from D'Heilly-Huberdeau

The basis for the well-balanced Crémant De Bourgogne Rosé AOP Brut from France is grapes of the Pinot Noir variety. After hand-picking, the grapes are brought to the winery as quickly as possible. There they are selected and gently crushed. Fermentation of the base wines then follows. After the wine is finished, the Crémant De Bourgogne Rosé AOP Brut is gently harmonized.

Food recommendation for the Crémant De Bourgogne Rosé AOP Brut from D'Heilly-Huberdeau

Enjoy this organic sparkling wine from France ideally well chilled at 8–10°C as an accompaniment to spaghetti with yogurt-mint pesto, fruity endive salad or asparagus salad with quinoa.

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