Refinement stems from the Traditional Method
Refinement stems from the Traditional Method
For three generations, the House has upheld the art of Crémant de Bourgogne with a rigour that combines tradition, precision and respect for terroir.
Every step, from hand-harvesting to ageing, is designed to reveal the full finesse and elegance of our cuvées, a reflection of the blending of a palette of Burgundian terroirs.
The character of our Crémant cuvées lies in the careful combination of different grape varieties and terroirs.
Passing on the house’s signature taste is essential to guarantee consistency across our different cuvées.
The rich diversity of our grapes’ origins creates a palette of complex aromas to be blended according to each vintage.
As has always been the case, and now required by the appellation’s rules, the harvest is done by hand. The grapes are picked by hand into perforated crates to prevent the berries from bursting and macerating, thereby preserving the fruit’s full purity and limiting the oxidation of the juice.
The whole bunches are then carried on a conveyor belt to the press, avoiding any crushing, and pressed within the hour after picking. Pneumatic presses ensure a gentle, gradual pressing, guaranteeing juice of impeccable quality.
After the hand-harvest, gradual pressing produces the “cuvée” fraction for freshness and primary aromas, then the “taille” fraction for structure and body.
The appellation limits extraction to 150 kg of grapes per 100 litres of must, a guarantee of purity and finesse.
After alcoholic and malolactic fermentation, we craft our cuvées through precise blending. We combine different grape varieties and select specific plots to create the distinctive character of each of our Crémants and preserve our identity.
The second fermentation takes place in the bottle, naturally producing fine, elegant bubbles.
The bottles then rest on the lees for a minimum of 18 months to develop the aromatic complexity of Vitteaut Alberti Crémants.
Each bottle is then riddled to concentrate the lees in the neck, then disgorged to remove them in a small plug of ice. A precise dosage then perfects the balance and character of the cuvée, before corking, wiring and labelling.
