Millesima USA LLC – New York Fine Wine Merchant
© Parigot
Perched just 100 miles south of the famed region of Champagne, Burgundy, long celebrated for its still Chardonnays and Pinot Noirs, has been producing quality sparkling wines since the early 1800’s. Made with grapes produced across the 400 parishes in Burgundy, crémant and mousseaux (red sparkling wines) are believed to have originated from the village of Savigny-les-Beaune. This village also plays home to the distinguished and traditional Parigot & Richard. For five generations this daring and committed family has pursued the uncommon art of cremant and the preservation of their unique methode traditionelle savoir-faire.
© Cremant Bottles
Produced using the traditional Champagne grapes of Chardonnay and Pinot Noir, crémant can also contain the rarer Burgundy varietals of Aligote and Gamay. In fact, it is the only appellation in Burgundy that allows the blending of these grapes. The designation of mousseaux, established as an appellation in 1943, was traditionally used to refer to all of the sparkling wines produced in Burgundy; but with the 1975 establishment of the appellation of cremant, it now refers only to red sparkling wines. Producing both cremant and mousseaux recognized for their fresh, fruity and intense characteristics, the house of Parigot & Richard has defined quality and value in this appellation. Its wine brings out the particularities of its terroir and is the product of a distinct and rigorous process, still unmatched in the region.
The Wines of Parigot & Richard
- Cremant de Bourgogne Blanc de Blancs
- Bourgogne Mousseaux Rouge
87 Points, Wine Enthusiast. A blend of Chardonnay, which delivers a rich fruit character, and Aligote, which delivers on stunning vivacity, this wine is beautifully unique. Light and bubbly, this noble wine has a crisp acidity with notes of citrus and ripe fruit. Well-balanced, the vitality of this crémant will seduce amateurs and connoisseurs alike.
Dark ruby in color, this wine is rich with ripe tannins and an elegant structure. Delicate bubbles enhance the traditional Burgundian nose with hints of earth, cherry and yeast. Balanced and supple it pairs well with food and can be served slightly chilled.