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Les crémants de Bordeaux sont des vins "mousseux" blanc ou rosé. Issus de la région de l'Entre-Deux-Mers, les spécificités de ces vins sont fortement liées à leur terroir ainsi qu'à l'influence climatique océanique et tempérée de la région. Situés entre la Garonne et la Dordogne, les vignobles de crémant bénéficient d'un taux élevé d'humidité essentiel à leur élaboration, selon la méthode champenoise.

Situated in Saint-Romain de Vignague, within the commune of Sauveterre-de-Guyenne, Château Champ de la Grave belongs to Jean-Paul Souan and Patrick Lagardere. This place is known for its ancient catholic church, initially built in the 11th century and listed as a historic monument in 2002. The small river at Vignague, meaning "the stream which runs through the vines" now bears witness to the viticultural past of this region.

grape varieties

70% Merlot, 25% Cabernet sauvignon, 5% Cabernet franc

winemaking and ageing

Cold soaking before fermentation (4 to 15°C for several days) for the ripest grapes, to obtain more intense fruity notes. Thermovinification of part of the harvest to obtain a must rich in colour and fruity aromas. Alcoholic fermentation (controlled temperature, selected yeasts) and maceration of the skins for around 3 weeks to obtain a rounded wine with good structure. Ageing in stainless-steel and concrete tanks.

food pairings

Serve at between 16 and 18°C. Can be enjoyed throughout the meal.

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WINES OF THE BORDEAUX APPELLATION
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