Les Jamelles Méthode Traditionnelle Brut NV (France)

Les Jamelles Méthode Traditionnelle Brut NV (France)Tropical fruit Dried apricot Buttery brioche Fine, long lasting bubbles The bubbles are fine and long lasting, rising like a delicate strand of pearls to form a narrow ribbon of mousse along the sides of the glass. This delicious sparkling wine, with its lovely greenish gold colour, features aromas of tropical fruits and dried apricot as well as buttery notes of brioche. The flavours on the palate are vibrant and refreshing. The Pinot Noir and the

• Tropical fruit
• Dried apricot
• Buttery brioche
• Fine, long-lasting bubbles

The bubbles are fine and long-lasting, rising like a delicate strand of pearls to form a narrow ribbon of mousse along the sides of the glass. This delicious sparkling wine, with its lovely greenish-gold colour, features aromas of tropical fruits and dried apricot as well as buttery notes of brioche. The flavours on the palate are vibrant and refreshing.

The Pinot Noir and the majority of the Chardonnay come from Limoux – a region famed for producing quality sparkling wine and where the Methode Traditionnelle was invented. Specially adapted growing methods allow the grapes to ripen slowly which develops aromatic richness while avoiding high alcohol levels. The Pinot Noir grapes are handpicked and gently pressed to avoid any colouring of the must. The Chardonnay grapes are harvested at the night to keep the grapes at a low temperature to avoid the onset of fermentation. Only the free-run wine is use.

Vinification takes place at our winery and the process is overseen by Eric Moëc who has considerable experience in crafting sparkling wines for several renowned producers. The grapes are fermented at a low temperature (18°C) to extract the aromas typical of each varietal and lend complexity to the wine. The wines are left on the lees for 3 months after fermentation. The prise de mousse (or second fermentation that takes place in the bottle) begins once the liqueur de tirage (yeast + a small amount of sugar) is added. This second fermentation takes place in cool cellars (between 9° and 12°C) which is ideal for this phenomenon to occur. Ageing for 9 months on the lees allows the yeast to break down which lends complexity to the wine.

Food Pairing: A wine for celebrations, holding the promise of conviviality, it may be enjoyed well-chilled (4°-8°C) as an aperitif with hors d’oeuvre and canapés. It also has its place at the table with starters (terrines, quiches, etc.) and its acidity and subtle aromas make it the perfect match for fish or crustaceans. As for dessert, our “Les Jamelles” sparkling wine served at 6°-10°C is marvellous with berry sorbets and pastries.