Long an afterthought for many producers in Burgundy, the delicious sparkling Crémant de Bourgone from Victorine de Chastenay comes from fruit in the renown Côtes de Nuits and Côtes De Beaune in Burgundy (unlike where most Crémant de Bourgogne producers source fruit - the more general regions of Mâconnais, Beaujolais, and Côte Chalonnaise). These wines are made completely in tank to preserve the minerality and freshness of the Côte d'Or fruit and are aged on the lees

After fermentation is complete, the expired yeast cells that converted the juice's sugar into alcohol will sink to the bottom of the tank or barrel. This sediment is known as the lees.

(sur lie

French term meaning "on the lees." As the wine rest on the spent yeast cells that are a by-product of fermentation, the yeast cells begin to decompose, potentially imparting a yeasty aroma, cramy texture, and increased complexity to the wine.

) for 20 months before release (the minimum for the appellation is 12 months!). It is rare to find Crémants of such pedigree and quality at a value price. Sustainable

Sustainable viticulture is the journey of continually improving one's ability to minimize farming's environmental and social footprints by avoiding the use of synthetic fertilizers and pesticides in order to to promote soil health, with an ethos that also takes into account energy use, water use, farm biodiversity, climate change and worker welfare and safety are issues.

practices