Bailly Lapierre Blanc Brut Reserve NV
(Burgundy, France)
Regular price $30.00 Sale price $24.97 Save $5.03
About the Winery:
Bailly, our village here in Burgundy, is the birthplace of the AOC Crémant
de Bourgogne. Since 1972, in an underground quarry providing unique
natural conditions, we have produced sparkling wines that belong
to a world of enchantment. They come from superb noble grapes, hand
harvested then vinified and patiently matured. Our wines, sprung from the bedrock yet finely chiselled, carry one away with their intense, truly mineral freshness...
de Bourgogne. Since 1972, in an underground quarry providing unique
natural conditions, we have produced sparkling wines that belong
to a world of enchantment. They come from superb noble grapes, hand
harvested then vinified and patiently matured. Our wines, sprung from the bedrock yet finely chiselled, carry one away with their intense, truly mineral freshness...
About the Wine:
A blend of the Appellation’s four grape varieties (Pinot Noir, Chardonnay, Gamay, Aligoté), the wine is congenial, rounded and full, with a varied bouquet. A thirst-quencher, it is our easiest-drinking Crémant, clearcut, clean with a lovely freshness.
Winemaking:
• hand-picked grapes
• transport of the harvest in open-sided bins of 45kgs to eliminate any damage to
the berries
• must obtained on the basis of 100 litres of juice from 150kgs of harvest: 75% first
pressing, 25% second or later pressings
• both yeast and malolactic fermentations carried out, blending of separately-made
wines, then preparations for bottling that is carried out after December 1st
• extended maturing, 12 months on average, bottles inverted on racks in the unvarying
natural cool and half-light of the underground cellars hewn out of the limestone
bedrock. It is during this period that the wine’s natural sparkle develops
• two-stage certification by the INAO (Institut National de l’Origine et de la Qualité):
first the base wines, then the finished wines off the racks
• transport of the harvest in open-sided bins of 45kgs to eliminate any damage to
the berries
• must obtained on the basis of 100 litres of juice from 150kgs of harvest: 75% first
pressing, 25% second or later pressings
• both yeast and malolactic fermentations carried out, blending of separately-made
wines, then preparations for bottling that is carried out after December 1st
• extended maturing, 12 months on average, bottles inverted on racks in the unvarying
natural cool and half-light of the underground cellars hewn out of the limestone
bedrock. It is during this period that the wine’s natural sparkle develops
• two-stage certification by the INAO (Institut National de l’Origine et de la Qualité):
first the base wines, then the finished wines off the racks