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Cremant de Die Brut Bio

Cremant de Die Brut Bio

Organic culture

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Crémant de Die BRUT Bio

« Light and greedy wine »

 

 

Assemblage :

80 % White Clairette grape
15% Aligotés grape
5% Small grape white Muscat

Wine making & Maturation :

Made according the Traditional Method, minimum ageing of 12 months on laths ; balance between fruit and fineness.

Tasting :

Eyes : a pale golden colour, brightness. Very fine and persistent bubbles.
Bouquet :  rich notes of citrus fruits and acacia.
Palate : greedy cuvée, long-living and fruity aromas. White flowers and white fruits aromas.
Food pairing : for aperitifs, fishes and shellfish
Advices : To be served between 6 & 8°c ; ageing in cellar until 5 years..

 

 

 

Cremant de Die BRUT aged in oak barrel vintage 2008 Bio

Cremant de Die BRUT aged in oak barrel vintag...

Organic culture en Agriculture Biologique

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Crémant de Die BRUT aged in oak barrel vintage 2008 Bio

«Elaboration of a great sparkling wine»

Blending :

65% White Clairette grape
30% Aligoté grape
5% Small grape white Muscat

Wine making & maturation :

Made according the Traditional Method, ageing in oak barrel until spring, then maturation in bottle  2 or 3 times more than the rules of the appellation, in order to develop its bouquet and its aromatic complexity.

Tasting :

Eyes : a golden colour, distinguishing features of the oak barrel ; very fine and persistent bubbles.
Bouquet : a very big aromatic complexity, floral and spicy aromas.
Palate : a fine combination of structure, very good balance of richness and freshness. Aromas of stewed fruits, spices and brioche.
Food pairing : for aperitifs, with fishes, shellfish, white meat, poultry...
Advices : to be served between 6 & 8°c ; ageing in cellar until 5 years.

 

Cremant de Die Cuve Flavien

Cremant de Die Cuve Flavien

Organic culture

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Crémant de Die Cuvée Flavien vintage 2009 Bio 

«The reference of the Domain»

 

Blending:

65% White Clairette grape
30% Aligotés grape
5% Small grape white Muscat

Wine making & Maturation :

Made according the Traditional Method, maturation in bottle  2 or 3 times more than the rules of the appellation, in order to develop its bouquet and its aromatic complexity.

Tasting:

Eyes : deep golden colour, brightness. Very fine and persistent bubbles.
Bouquet : good aromatic persistence, coming from the exceptional quality of the old vines. Hints of wax, candied fruits, spices.
Palate : perfect harmony with the olfactory aromas. Balanced and fine mouth.
Food pairing : For aperitifs, fishes, shellfish, sushi, poultry, white meat...
Advices : To be served between 6 & 8°c ; ageing in cellar until 5 years.