Maison Louis Picamelot

A Rich Heritage of Maison Louis Picamelot

Established in 1926, Maison Louis Picamelot stands as one of the oldest Crémant producers in Burgundy. With a strong commitment to the unique terroirs of the region, third-generation winemaker Philippe Chautard and his dedicated team uphold the highest standards in crafting exceptional sparkling wines. The winery's journey began with Louis Picamelot, who pioneered the production of Bourgogne sparkling wines using the traditional Méthode Champenoise. In 1989, the winery expanded its horizons by exporting its first bottles to Belgium, and since 1991, it has steadily grown its vineyard holdings, now encompassing over 17 hectares as of 2019.

The Art of Winemaking at Picamelot

Upon arrival at the winery, the grapes undergo a meticulous pressing process. This careful method allows winemakers to categorize the juice into three distinct qualities: the finest juice, known as jus de Cuvee, the intermediary juices called Les tailles, and the final juices, or rebêche, which are sent to the distillery. The fermentation process is closely monitored using advanced software that regulates temperature and conditions in real-time. After fermentation, the base wines are expertly blended to achieve the perfect balance of grape varieties and terroirs.

The second fermentation, known as “prise de mousse,” occurs in the bottles with the addition of cane sugar and a specially selected yeast blend. This step is crucial for developing the unique character of the wines. Aging takes place in the winery's cellars, where a consistent temperature ensures optimal maturation. Once the wine is bottled with a cork and metal cap, it is blended with liqueur d’expédition. After a brief resting period, the LOUIS PICAMELOT Crémant de Bourgogne is ready for tasting, showcasing the winery's dedication to quality and tradition.