# Grande Cuvée Blanc Brut (NV)

- **Producer:** Veuve Ambal
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Pinot Noir, Chardonnay, Aligoté, Gamay
- **Region:** Burgundy, France
- **Style:** Classic
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 7–8 °C
- **Aromas & flavours:** blossom, apple, pear, brioche, almond

## About this wine

The Grande Cuvée Blanc Brut is the flagship sparkling wine of Veuve Ambal, a renowned producer in Burgundy, France. This emblematic cuvée is crafted from a meticulous selection of the finest grapes, reflecting the house's unwavering commitment to excellence and authenticity. Designed for lovers of fine bubbles, it aims to create a unique sensory experience, embodying the signature style and expertise that Veuve Ambal is known for in the Crémant de Bourgogne appellation.

## Interesting facts

- The Grande Cuvée Blanc Brut is the flagship wine of Veuve Ambal, representing their signature style.
- It is crafted using the traditional method (méthode traditionnelle), similar to Champagne.
- This Crémant de Bourgogne is a blend of four Burgundian grape varieties, including Pinot Noir and Chardonnay.
- The wine is aged for a minimum of 12 months on laths in cool, constant-temperature cellars.

## Food pairing

The Grande Cuvée Blanc Brut's lively acidity and fine effervescence cut through richness, making it an excellent aperitif and cleanser for fatty or creamy dishes. Its delicate fruit and brioche notes complement both savory seafood and poultry, as well as the subtle sweetness of fruit-based desserts and soft cheeses, creating a harmonious balance.

## Wine making process

The winemaking process for the Grande Cuvée Blanc Brut begins with a manual harvest of grapes from vines approximately 25 years old. The grapes undergo slow pressing using pneumatic presses, with only the first, richer, and more complex pressings selected for this wine. Fermentation takes place in temperature-controlled stainless steel tanks to preserve freshness and purity. A team of oenologists meticulously crafts the final blend. Following this, the wine is aged for a minimum of 12 months on laths in constant-temperature cellars, utilizing the traditional method (méthode traditionnelle) to develop its characteristic fine bubbles and specific aromas.