Brut de Blaceret Roy Rouge
A refined and complex nose with red fruit aromas and little bubbles to delight your palate.
Grape variety :100% GamayTerroir :Sandy and stony
Altitude above sea level :190 metresVineyard of origin :Blaceret-Roy table wine
Alc. by vol. :12°
Yield per hectare :60 hectolitresServing temperature :6-8 ° C
The manual harvest starts at the beginning of September when the grapes are ripe. They are pressed as soon as they are picked, cooled close to 10° C to settle, then warmed to around 20° C for alcoholic and malo-lactic fermentation. The base wine is kept in a vat until May of the following year, the bottled and capped for fermentation.
Maturing, bottling and tasting notes
Traditional (champagne) method, bottled at the end of May following the harvest by a service provider, then bottle fermenting on stacks for a little under a year. The bottles are put in a riddling machine to gently convey the fermentation deposit to the neck of the bottle. This deposit is frozen and removed before the bottle is corked and the cage is put on.
Blaceret Roy - Brut de Blaceret Roy Rouge
Château de Blaceret Roy - Thierry CANARD - 69460 Saint-Etienne-des-Oullières
Port. : 06 08 00 34 33 - E-Mail : - Site :