Page 7 - nouvelles hiver 2021 - EN - web
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NOUVELLES BURGUNDY
DE BOISSET
WINTER 2020-2021
NEW!
Louis Bouillot’s first sulfur-free
Crémant de Bourgognes
The Louis Bouillot wine house is completing its collection of Crémant de Bourgogne
wines with two new sulfur-free cuvées: A Blanc de Blancs and a Blanc de Noirs.
Precise and meticulous vinification, without
sulfur of course, uses bioprotection* to
ensure rapid fermentation and avoid
contamination. The wine rests on its
lees for a year while the sparkle forms,
protected by carbon dioxide. In order to
prevent oxygen getting in, the bottles are
kept pointing downwards after one year
to continue maturing on the lees for at
least 10 months. The lees form a barrier
between the capsule and the wine. Then,
when they are disgorged, a low dosage
is added to harmonize the wine before
it’s ready to taste.
CAREFUL VINIFICATION
STRAIGHT FROM THE
PRESS
• Plot-by-plot vinification
• Only first-pressed juice is used,
with bioprotection*
• Alcoholic and malolactic
fermentation is closely monitored
in temperature-controlled,
insulated vats
• Special glass is used to protect
the wine from UV light
• Sulfur-free racking off using a
special yeast
• Ageing on the lees and prise
de mousse of between 18-24
months
• Minimal extra-brut dosing of
4g per liter (liqueur without
sulfur) to preserve the character
of the wine
*Bioprotection: The addition of neutral
and non-fermentable yeasts to fill the
void and prevent bacteria from forming.
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