Chartron et Trebuchet Cremant de Bourgogne Extra Brut

 The base wines for Crémant de Bourgogne originate from various vineyard areas across Burgundy; however, they are primarily produced from grapes grown in the Côtes and Hautes Côtes de Beaune and Nuits, as well as the Côte Chalonnaise. Vinification follows the traditional method: the grapes are pressed immediately upon arrival at the winery using pneumatic presses, and fermentation takes place in stainless steel tanks at 18°C. The base wines are then blended. This is followed by a second fermentation in the bottle and a 12-month maturation period (*sur lattes*) before the bottles are placed in gyropallets and disgorged to remove the sediment.