Francois Geisweiler Cremant de Bourgogne Rose Brut NV France

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History - A young entrepreneur named Francois Geisweiler (1781-1837), founded only 23 years old, his company in 1804 in the village of Nuits-St-Georges, located in the heart of Burgundy. Geisweiler is thus one of the oldest wine houses in the region and is today famous for its sparkling Crèmant. The distinctive blue Geisweiler color, in France referred to as “Bleu Royal”, reflects tradition and wine making for more than two centuries. The sparkling wines are made according to the Méthode traditional (or Champagne method) with a second fermentation in the butelj.

Vinification & Soil - For this wine only wine from the first pressing is used, after which the wine leaves at least 9 months on its fermentation before adding sugar / yeast before the second fermentation. Then further at least 18 months of storage on ashes before dégorgering.

Cremant de Bourgogne - Sparkling Bourgogne made its entrance into history in 1830 when it was lauded by the poet Alfred de Musset (1820-1857) in his “Secrètes pensées de Raphaël”. It was first made at the beginning of the 19th century at Chablis, Nuits-Saint-Georges, Rully and Tonnerre, and since then has not ceased to sparkle. It was for a long time the practice to make effervescent versions of prestigious Burgundian Grands Crus but the AOC status granted in 1975 laid down strict conditions for its production on the basis of meticulously-applied traditional skills to achieve high-quality vinification. Only whites and rosés qualify for the appellation. They may be blanc de blancs (from white grapes) or blanc de noirs (from white-juiced black grapes). Most are classed as brut or, less often, demi-sec. The production area is the same as that for the appellation Bourgogne.

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