Crémant

To produce fine sparkling wines, only the very best healthy grapes can be used to obtain a perfect balance of fruit flavor and acidity. They are pressed whole, without first being crushed or destemmed and the juice undergoes its first fermentation in casks.

The second fermentation takes place in the bottle which is then stored on its side. The longer this second fermentation process, the finer the bubbles and the taste.

After this, the bottles are turned or rotated to make the deposit go to the neck of the bottle to be disgorged or taken out. Then the final expedition liqueur (syrup to replace the wine that has been eliminated with the deposit) is added before delivery.

The subtle combination of pinot blanc, pinot auxerrois, chardonnay, pinot noir and riesling gives that extraordinary delicacy to René Muré's crémants.