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Andre Delorme - Brut Rose Reserve NV
- Producer Andre Delorme
-
Blend
Aligote
Chardonnay
Gamay
Pinot Noir - Country France
- Region Burgundy
- UPC 0 15643 42608 7
Description
The Domaine is managed according to sustainable methods. The use of specific cultivation techniques aims to reduce the number of treatments by optimizing their position and efficiency. Environmental concerns are at the core of our approach and influence our work in the vineyards and the cellars. We are one of the few Maison’s in Burgundy to produce both our own wines and our own Crémants de Bourgogne. The grapes from a plot selection are harvested by hand then pressed slowly in our pneumatic wine press. The blends are created based on the terroirs the grapes came from, and the personalities we want these vintages to have. The effervescence is produced directly in the bottle and develops its finesse during long months of ageing in our cellars at a constant 16°C.
Tasting notes
This Rosé Crémant de Bourgogne displays a beautiful, clear and brilliant color, slightly salmon-pink with bright pink highlights. The nose offers tangy notes of strawberries and red fruits. On reaching the taste buds, it develops hints of red fruits such as strawberries and raspberries. And the finish is a perfect balance between power, elegance and finesse.
Estate
Andre Delorme is a recognized specialist in the great wines from the Cote Chalonnaise and Cremants de Bourgogne. In 1900, Jean Delorme and his family were established in Rully. Since then, the family worked passionately to produce the best wines. Today, André Delorme offers a wide range of wines from all of Burgundy, including some sparkling wines.
Vinification
Produced by the traditional method. When the harvests arrive, they press the grapes slowly using pneumatic wine presses. Only the first presses are used to produce their wines. Malolactic fermentation takes place in our 100% stainless steel vats. Secondary fermentation, in the bottle (according to the traditional method), is carried out by adding yeasts and sugar. This is followed by 15 months of ageing on lees in temperature-controlled cellars.
