Crémant De Bourgogne Brut Rosé | Wine from Domaine Vitteaut-Alberti

Crémant De Bourgogne Brut Rosé | Wine from Domaine Vitteaut-Alberti

Established since 1951 in Rully, the Domaine Vitteaut-Alberti is a family-run estate specializing in the production of Crémant de Bourgogne. For three generations, the family has perpetuated precise and demanding expertise, combining tradition and innovation. The estate cultivates carefully selected plots from the Côte Chalonnaise to the Hautes Côtes de Beaune, to offer wines with character, freshness, and elegance.

The Crémant De Bourgogne Brut Rosé is made from a 100% Pinot Noir blend, sourced from the terroirs of the Côte de Beaune. The winemaking is done according to the traditional Champagne method, ensuring optimal effervescence and an aging period in the cellar of 16 to 18 months.

The intense pink color offers a visually elegant spectacle, while the fine and persistent bubbles highlight the wine's delicacy. The expressive nose exudes gourmet notes of red fruits, dominated by raspberry, redcurrant, and strawberry. On the palate, the attack is lively and fruity, marked by aromas of ripe apricots and small red fruits, offering a great length and a refined finish.

This Crémant de Bourgogne Rosé is a perfect choice for an aperitif, offering a refined alternative to still wines. It pairs brilliantly with petits fours, seafood amuse-bouches, or spicy tapas. For dessert, it enhances red fruit sorbets, strawberry tarts, and exotic fruit mousses, bringing a touch of freshness and elegance.

For optimal experience, it is recommended to enjoy it between 6 and 8°C. This wine can be enjoyed now or stored for 2 to 3 years to allow its full aromatic complexity to develop.

• Type of wine: Sparkling

• Appellation: Crémant de Bourgogne

• Alcohol content: 12% vol.

• Volume: 75 cl

• Vintage: Non-vintage

• Country of production: France

• Production region: Burgundy - Côte Chalonnaise

• Estate: Domaine Vitteaut-Alberti

• Grape variety: 100% Pinot Noir

• Winemaking: Traditional Champagne method

• Serving temperature: 6-8°C

• Cellaring: 2-3 years