Charme Cremant de Bourgogne

This rich and slightly creamy sparkling wine from Beaujolais (France), is made from 100% Chardonnay grapes. There are lovely notes of citrus and green apple on the nose. A chalky minerality is complemented by a tangy, crisp finish on the palate. Charme Crémant de Bourgogne made by Domaine des Terres Dorées can be enjoyed chilled as a delicious apéritif or paired with salmon or soft cheeses. Available for deliveries within Metro Manila.  

Grape Variety / Blend: chardonnay
Winery / Estate: Domaine des Terres Dorées

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This is a rich and slightly creamy sparkling wine from Beaujolais (France), made by the highly acclaimed co-operative, Cave de Lugny. Made from Chardonnay grapes, it shows notes citrus and apple with a fresh and crisp finish. Serve well chilled as a delicious apéritif. Paired with salmon or soft cheeses.

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Product-Type: Wine
Type: sparkling white
Price Point: 1,501 to 2,000
Style: Crisp & Refreshing
Vintage: 2017 2019 2020
Blend/Grape Variety: chardonnay
Volume: 750 ml
Alcohol: 13.00%
Country: France
Region: Beaujolais
Estate: Domaine des Terres Dorées
Appellation: AOC Beaujolais
Fermentation: Natural
Wine-Making Process: Sustainable

Winery

Beaujolais, France: Domaine des Terres Dorees

Jean-Paul Brun started Terres Dorées in 1979 with a mere 4 hectares of vines in Charnay in the southern Beaujolais, an area which is slightly warmer and more limestone-driven versus the more renowned granite-rich cru villages in the northern Beaujolais. Today, the Charnay estate is around 30 acres, but with an additional 15 hectares farmed in the crus. The farming in Charnay is organic and includes working of the soils; the cru parcels are farmed sustainably and the soils are not worked. Harvest is by hand and of well-ripened but not over-ripened fruit, so alcohol levels are generally modest.

Annual Terres Dorées production is around 350,000 bottles, 85-90% of it from estate fruit with the rest of it sourced. From the beginning, Jean-Paul carved a different path for himself in Beaujolais. Not only does he not chaptalize (common practice here), he has also always eschewed the relatively modern technique of carbonic maceration, in favor of traditional Burgundian vinification. He believes the fruit is best expressed by the grapes’ indigenous yeasts, rather than by adding industrial yeast. Brun’s view is that Beaujolais drinks best at a lower degree of alcohol and that there is no need to add sugar.