Caves de Seyssel Petit Royal Brut
$27.00
2 in stock
Vintage: NV
Region: Savoie, France
Viticulture: Biodynamic and Organic
Grape varieties: 60% Molette, 40% Altesse
Caves de Seyssel Petit Royal Brut is a Savoie sparkler made with floral-scented local grapes, Molette and Altesse. Produced in the méthode traditionnelle and aged for two years sur latte, the Petit Royal is unequaled in the world of sparkling wine: alpine flowers, dried fruit, wildflower honey, and a toasty, yeasty note give this value sparkler an utterly delightful aromatic richness and complexity.
Song: Royals by Lorde
Additional information
| NATTINESS | Natty |
|---|---|
| FRUIT | Dried Fruit, Yellow Apple |
| BODY | Medium-bodied |
| ACIDITY | Bright (Medium-High) |
| ALCOHOL | 12-13% |
| OAK | No Oak |
| TANNIN | None |
| SWEETNESS | Dry |
| SERVING TEMP | Very Chilled (43°–47°) |
| SULFUR | Low Sulfur (less than 50mg/L) |
| VEGAN | Unknown |
| IMPORTER | Kermit Lynch Imports |
2 in stock
Save 10% when you buy six or more bottles (mix and match)
ABOUT THE PRODUCER
About Caves de Seyssel Petit Royal Brut
Caves de Seyssel Petit Royal Brut is a Savoie sparkler made with floral-scented local grapes, Molette and Altesse. Produced in the méthode traditionnelle and aged for two years sur latte, the Petit Royal is unequaled in the world of sparkling wine: alpine flowers, dried fruit, wildflower honey, and a toasty, yeasty note give this value sparkler an utterly delightful aromatic richness and complexity. Sorting is done in the vineyards. The must undergoes a cold settling (débourbage) and then is racked into temperature-controlled stainless steel tanks for alcoholic fermentation. Most years the wines do not undergo malolactic fermentation; in particularly acidic vintages 10% of the wine will undergo malolactic fermentation. An élevage on the fine lees lasts until the spring after the harvest. Grape varieties are vinified separately and then blended just before the second (sparkling) fermentation. A liqueur de tirage is added to launch the second (sparkling) fermentation and the bottles are stocked sur latte for two years. Base wine aged 10 months on lees. Dosage: 7-8 g/L. Wine comes from a single vintage but is not labeled with a vintage.
About Lambert de Seyssel
Seyssel may be unknown to many oenophiles today, but the vineyards of this small appellation are regularly mentioned in documents dating back to at least the 11th century, and with the development of sparkling wine production methods in the 19th century a new Seyssel mousseux was created that quickly gained great popularity. Even Queen Victoria is said to have enjoyed the region’s sparkling wines during spa stays in neighboring towns. The “Royal Seyssel” label (originally called “Royal Carte Bleue”), launched in 1901 by the Varichon and Clerc families, was considered for many years to be the best sparkling Seyssel on the market. But when the operation was purchased in the 1990s by a large Burgundian négociant, quality suffered badly, and in 2007 the owners finally closed the local winery, keeping only the rights to the name ‘Varichon et Clerc’ in order to shift the name recognition in the market to their other sparkling wines. Dismayed to see what their great local wine had come to, Seysselans Gérard and Catherine Lambert teamed up with Olivier Varichon, great-grandson of the founder, to buy back the Royal Seyssel label and recreate the light, floral wine that was once so renowned.