Francois Martenot Cremant de Bourgogne Rose

With pale pink color with fine bubbles this Crémant de Bourgogne offers subtle flavors of redcurrant and raspberry. The attack is frank in the mount and reveals fruity and persistent aromas for a dry and balanced finish. To be enjoyed during festive events, it will also be a remarkable gourmet partner.

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week

Wine of France

France

To be enjoyed during festive events, it will also be a remarkable gourmet partner.

Bottle

Full Product Name:
Sparkling Rose Wine

Importer:
WTO Ltd,
PO Box 650,
BS34 9LH,
UK.

Contains Sulphur Dioxide/Sulphites
Contains Sulphites

Francois Martenot

Elaborated by:
François Martenot.

At:
CS60334,
89144 Ligny Le Châtel,
France.

WTO Ltd,
PO Box 650,
BS34 9LH,
UK.

Our society, François Martenot, WINEGROWER - OWNER - GROWER is rooted in the vineyards of Greater Burgundy through our 13 properties, totaling 270 hectares of vines, from Chablis to Mâconnais, Beaujolais. Each of them will reveal to you a different facet of the diversity of terroirs and styles offered by our vineyard. Our 8 winemaking sites are located throughout Burgundy

LES GRANDS CHAIS DE FRANCE LANDIRAS

Chardonnay, Pinot Noir

2023

The base wines of the Crémant come from the different subdivisions of the Burgundy vineyards. Our base wines however are predominantly produced from the vines of the Côtes and Hautes Côtes of Beaune and Nuits and the Côtes Chalonnaise.

With pale pink color with fine bubbles this Crémant de Bourgogne offers subtle flavors of redcurrant and raspberry

12.5

9

GCF FRANÇOIS MARTENOT

To be enjoyed during festive events, it will also be a remarkable gourmet partner

GCF FRANÇOIS MARTENOT

Traditional method. The grapes are pressed immediately upon arrival at the winery in pneumatic presses. The fermentation is carried out in stainless steel vats at 18°C. The base wines are then assembled. Fermentation (second alcoholic fermentation) in bottles and maturing for 12 months (Sur latte ) before being put in gyropallets and disgorged to eliminate the deposit in the bottle. Addition of expedition liqueur before capping and muzzling.