Veuve Ambal

Crémant de Bourgogne

Creating and innovating together for 30+ years!

Paul de Coste
BLANC DE BLANCS BRUT

  • Dosage : 10g/L of sugar

    Alcohol by volume : 11.5%

    Pressure : 5.5 bars

    Acidity : Between 3.5 and 4.5 g/l H2SO4

  • Very floral and fruity, this light-bodied sparkling wine offers notes of peach and apricot aromas on the nose. It shows lovely harmony, swathing the palate in crispiness texture and a delicate mandarin orange, while well-meshed acidity keeps this fresh. A clean bubbly for easy sipping.

Crémant de Bourgogne
COLLECTION BRUT ROSÉ

  • 25 years old vines.

    AOC Crémant de Bourgogne

  • Dosage : 12g/L of sugar

    Alcohol by volume : 12%

    Pressure : 5.5 bars

    Acidity : Between 3.5 and 4.5 g/lH2 SO4

  • The color is pale pink. The nose shows notes of red fruits and grenadine. In the mouth, we can find aromas of currants and gourmet candies.

Crémant de Bourgogne
GRANDE CUVEE BLANC BRUT

  • Geology: Clay and limestone soil

  • Dosage : 10g/L of sugar

    Alcohol by volume : 12%

    Acidity : between 3.5 and 4.5 g/l H2SO4

    Pressure: 5.5 bars

  • Gold color. The nose is fruity with notes of exotic fruits and citrus. In the mouth, we can find aromas of white flowers and pastries. The finish shows nice liveliness.

Crémant de Bourgogne
CUVEE EXCELLENCE BLANC BRUT

  • 25 years old vines

  • Dosage : 12g/L of sugar

    Alcohol by volume : 12%

    Pressure : 5.5 bars

    Acidity : Between 3.5 and 4.5 g/lH2 SO4

  • The nose shows notes of pear and citrus. In the mouth, there are aromas of hazelnut and pastries.

The Veuve Ambal Elysée Pêche
PEACH FLAVORED SPARKLING WINE

  • Wine is carefully sourced in Spain, in La Mancha region.

  • Dosage: 45 to 60 g/l

    Alcohol: 11.5 %

    Pressure: 4.5 to 5 bars

    Acidity: 4 to 4.5 g/l

  • A sparkling wine enhanced with Peach aroma. It’s a fruity and crispy sparkling wine with a fine bubble. Zings of fresh peachy flavors; lively and perky with just a smidgeon of sweetness; crisp aftertaste.

Méthode Traditionnelle
BRUT BLANC DE BLANCS

  • Dosage : 10g/L of sugar

    Alcohol by volume : 11.5%

    Pressure : 5.5 bars

    Acidity : Between 3.5 and 4.5 g/lH2 SO4

  • The fresh, airy bouquet precedes its generous and fruity charm on the palate. The fine effervescence helps to bring out flavours of peach and apricot.

  • After the pressing, grapes musts are cleaned out and prepared under cold conditions during 24 hours. The fermentation takes place in low- temperature conditions. For a more intense freshness, the malolactic fermentation is not realized. Wines are then taken away and raised on fine dregs, before being stuck and filtered to prepare them for the second fermentation.

    The second fermentation is generated by the addition of yeasts and sugar inside the bottle. It is during the second fermentation when Veuve Ambal stabilizes the wines through cold processes to avoid any tartaric haste. The wines are then aged on their lees for 1 year in their temperature- controlled cellars.