• Browse Wine
  • Wine Regions
    RhôneAlsaceBordeauxBurgundyChampagneLanguedocLoireMidiProvenceRoussillonCorsicaSavoieAustraliaMorocco View More »
  • Appellation
    ArdècheCôtes du RhôneCôte de BeauneGevrey-ChambertinBandolBeaujolaisChâteauneuf du PapeCondrieuCostières de NîmesCôtes de ThongueHermitageMinervoisPouilly FuisséSancerre View More »
  • Grape
    Chenin BlancCabernet SauvignonViognierRieslingSyrahSauvignon BlancChardonnayMerlotCabernet FrancGamayGrenache NoirMuscadetRoussanne View More »
  • Colour
    Red WineRosé WineWhite WineSparklingView More »
    
    Other Products
    Olive oil Vinegar Spirits Liqueurs Gift Vouchers Event Tickets
  • Bestselling Wines
    Saumur White 2010 Gigondas Pascal Frères 2006 Domaine Millet: Rosé 2012 Sancerre Les Perriers 2011 Côtes du Rhône St. Gayan 2010 Domaine Millet: Colombard/Ugni 2011 Quincy: Jerôme de la Chaise 2012 Saumur Rouge 2011 Coteaux d'Aix: Dom. Oullières Rosé 2012 Vouvray Mousseux Brut Aubert
    
    Special Features
    Archive Stock Organic Wine
• Mixed Case Offers
• Red Wine
• White Wine
• Rosé Wine
• Champagne
• Liqueurs & Spirits

Crémant de Die: Brut

A dry, sparkling Crémant de Die made from a blend of Muscat, Clairette and Aligoté - bottle fermented and made in the more orthodox manner. It is produced organically, and is ideal as a versatile, crowd-pleasing aperitif.

Yapp Brothers' Tom tasted the Crémant de Die Brut at Cassis restaurant: ‘Crisp, light, dry, palate-cleansing aperitif, not to be confused with its Methode Dieoise stablemate which is richer and could partner desserts.’

• This is an organic wine
• Style: White Wine, Dry (Sec), Light-bodied, Sparkling
• Region: Rhone, Clairette de Die
• Producer: Jean-Pierre Achard
• Grape variety (Cépage): Clairette
• Cellarage: Best drunk when young and fresh, within its first 3 years.
• Vinification: The clairette grapes used to make the Crémant de Die Brut are picked at optimum ripeness and are then pressed and fermented to produce a still wine. This is then vivified in the Méthode Traditionelle (formerly known as 'Champenois', which is now reserved exclusively for wines made in the Champane region).
  A mixture of yeasts and sugar, known as liqueur de triage, is added to the still wine in the bottle (which is then sealed with a crown cap) to induce a secondary fermentation the by-product of which is carbon dioxide which gives the wine its 'sparkle'. Modern gyropallettes are used to tilt and turn the bottles (a process known as remuage) to collect deposits of yeast on the bottle closure. The neck of the bottle is then frozen in brine solution and these deposits are removed (known as degorgement) before the bottles are topped up and sealed with a proper flared cork.
• Alcohol by Volume (ABV): 11.5%