About This Wine...
Louis Picamelot was among the very first of Rully’s inhabitants to launch the production of “Bourgogne Mousseux” in the 1930s and have been making wines with grapes from their own vineyards near Saint-Aubin since 2007.
Alcoholic and malolactic fermentation have been processed in stainless steel vats. After blending, the base wines undergo secondary fermentation in bottle, called “Prise de Mousse”, thanks to an addition of sugar and yeasts. The wines are aged on lees within at least 9 months at a regulated temperature between 12°C and 15°C.
Next bottles are settled on the tip and riddled on gyropallets, in order to force down the sediments to the neck of the bottles. Deposit will be then forced out through disgorging. Before the final bottling and labelling, the required dosage will be done, in order to get either a Brut, or a Half-Dry quality.