Parigot Crémant de Bourgogne

The traditional method

Sight of bottles in cellar - Fermentation and aging in cellar Once the blending is completed, the wine is bottled after the addition of yeast and sugar (in the form of a liquor). This yeast will progressively transform the sugar into alcohol and produce carbon dioxide that, trapped in the bottle, will slowly dissolve and create a natural effervescence. At this point, the bottles are hermetically sealed to keep the level of pressure.

In the coolness of our cellars, the wines will slowly transform into crémant. This second alcoholic fermentation, called "foam creation" lasts six to eight months. The resulting carbon dioxide dissolves while the wine becomes effervescent. We obtain 6 kg of pressure in each bottle.

The bottles are stocked on racks.

Sight of bottles in cellar - The ridding process done by hand on oak racks. Once the fermentation in the bottles has finished, a deposit can be seen: these are its dregs. It is the contact with these dregs that is going to improve the crémant and create its complexity, fineness, and aromas. The longer a crémant is aged on its dregs in the cellar, the better it will be. This is why Parigot ages its wines for 18 to 36 months on its dregs, depending on the blend, when the legal minimum is at 9 months.

To give a crémant its brilliance, the dregs need to be removed. To clarify the wine by ridding it of the deposit in the bottle, the previous must be gently slid down the side of the bottle into the bottleneck. This is the ridding process.

The "remuage", an essential process in crémant making, is still done by hand on oak racks.

Placed on the racks, each bottle is turned so that the dregs will end up in the bottleneck on the lid. It is through this simple, yet very technical gesture that brings the crémant its brilliance