Chollet

Maison Paul Chollet Savigny-les-Beaune, Burgundy, France Since 1955, Paul Chollet has worked at the center of Burgundy. A specialist in crémants, the House crafts their wines according the traditional or “Champagne” method. This is to say that the wines undergo a second fermentation in the bottle. Since 1825, Savigny has been well regarded for sparkling wines. Maison Chollet considers itself, philosophically, a part of the great tradition of French sparkling wines. The first cuvees of Crémant were created at when the appellation was first declared in 1975. Three generations later, their knowledge and expertise in Burgundy bubbly has helped establish these wines as a high quality alternative to Champagne. Since 2002, under the reigns of Gilles and Joël Rémy, the cellar equipment have been modernized, in particular there have been improvements in the vinification, bottling and rémuage. With these improvements, the house has been able to increase their range to meet demands of a discerning consumer. The grapes for the House’s blends come from vineyards situated in the Côtes de Beaune, Côtes de Nuits and Hautes Côtes. Pinot Noir and Chardonnay are selected for quality, hand harvested. After a cold, quick maceration, the wine’s first alcoholic fermentation takes place at a low temperature conserving its natural fresh aromas. This takes place in tank, wines are blended, filtered; liqueur de triage is added and the wine is bottled. These bottles then rest before being disgorged and re-corked.