Simonnet-Febvre - Cremant De Bourgogne BrutNV

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Description

Simonnet-Febvre has been producing its wines with traditional methods since 1840. It is the only Maison in Chablis to produce Crémants of Burgundy.

Estate

Founded in 1840, Maison Simonnet-Febvre is a traditional Chablis winery and amongst the oldest in the area. Nowadays Simonnet-Febvre produces a wide range of wines expressing the different terroirs of the Chablis and Grand Auxerrois vineyards. The estate’s style is asserted with the same conviction throughout the whole range of wines, from the famous Saint-Bris to their outstanding Chablis Grand Cru "Les Clos".

They also carry out the historical legacy of being the only winery in Chablis to produce a range of Crémants de Bourgogne. Owning 15 hectares of vineyards in the Auxois area which is halfway between Chablis and Beaune. Bought by Maison Louis Latour in 2003, the estate is led by Paul Espitalié who managed to inspire a new dynamic while keeping its independence by running it as a separate enterprise with its own house style.

Tasting notes

A harmoniously balanced wine with fine bubbles, a persistent foam and a wonderful length in the mouth. It is fresh and powerful on the nose with aromas of citrus. Produced from vines with and average age of 20 years old and aged 24 months on the lees prior to bottling with a residual sugar of 7g/l.

Drink this crémant as a chilled aperitif, drink as it comes or with a liqueur such as crème de cassis. Great to drink throughout the whole meal.

Technical data

Appellation: Appellation Régionale
Grape variety:60 % Chardonnay, 40% Pinot Noir.
Soil: Clay and limestone from Jurassique
Average age of the vines: 20 years.
Yield: 65 hl/ha.
Ageing: 24 months
Ageability: 2-3 years
Serving Temperature: Between 6° & 8°C.

Vinification

Traditional. Blending of the different varieties.
Prise de Mousse: 2nd fermentation (after addition of the "liqueur de tirage")
"Remuage" and disgorging: to eliminate 2nd fermentation sediments.
"Dosage": a sugar liquor is added, leaving 7g/l of residual sugar (Brut).