Louis Picamelot

Son of a cooper and winegrower, Louis Picamelot was among the very first of Rully's inhabitants to launch the production of "Bourgogne Mousseux" (Burgundian sparkling wine). Louis Picamelot's bubbles were first released back in the 1930s and the domaine is still very much in family hands, but has undergone significant change since it was first established, with the building of a new winery and cellar and investment in the very latest technology. Grapes are pressed slowly and delicately, enabling the winemaker to be selective about juices and ensuring that only the very best, first-pressed juices go forward for fermenting into base wines. Alcoholic and malolactic fermentations then take place in a mixture of stainless steel and oak and temperatures are strictly controlled in order to retain freshness. Once fermentation is complete, these base wines are then tasted and blended meticulously to create the quality synonymous with the house style. Bottle fermentation is the final stage in the process - this takes place in the consistent cool and dark of the house cellars and is essential to the quality and consistency of the wine. Once secondary fermentation is complete, the now sparkling Crémant is allowed to age on its lees for a minimum of 9 months, before being disgorged and aged for a further 30 months prior to release.