Crémants de Die Rhône

Crémants de Die is a type of French sparkling wine made in the Diois region of the Rhône Valley, located in the foothills of the French Alps. It is produced using the traditional method of secondary fermentation in the bottle, similar to Champagne.

Crémants de Die is made from a blend of two grape varieties, Clairette and Muscat, both grown in the region. The grapes are harvested by hand and gently pressed to extract the juice, which is then fermented in stainless steel tanks to produce a still wine.

After the first fermentation, the wine is bottled with a mixture of yeast and sugar and a second fermentation takes place in the bottle, creating carbon dioxide and creating the characteristic bubbles of the wine. The wine then ages on its lees for several months, giving it more complex flavors and aromas.

Crémants de Die is typically sweeter than other French sparkling wines, with a residual sugar content of 20 to 50 grams per litre.

It is often drunk as an aperitif and pairs well with desserts and pastries.