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The bubbles of sparkling wines are formed during a second fermentation process. For the second fermentation the winemaker takes still wine and adds a few grams of sugar and a few grams of yeast. This yeast and sugar convert to carbon dioxide (bubbles) and, of course alcohol. This conversion makes for millions of bubbles trapped in a very small space, sending the pressure soaring to about 80 psi in the typical bottle of sparkling wine. This second fermentation typically occurs in the actual bottle, but can also take place in the fermentation tank, it's up to the winemaker's preferred method.
Cépage: 80 % Ugni-Blanc - 20% Colombard
About the Producer: The Breban company is one of the last family-owned companies producing artisanal sparkling wine in the south of France . The grandfather, Raymond, started elaborating sparkling wine in his garage in 1942, with Muscat grapes from northern Africa . Since that time, two generations have been managing the company with the same passion and philosophy. Today, they are famous in France and in Europe for the quality of their sparkling production.
Straight rows of vines run up the Provençal hillsides in an irregular checkerboard pattern as planted by the Gallo-Romans The vineyard is surrounded by olive groves, gillyflowers and grape-hyacinths, all carrying the scents that make Provence so special in the creation of sparkling wines. Just as with his passion for modern art, Jean-Jacques Breban offers authentic, refined, contemporary crus.
Tasting
Notes: Very pale yellow colour with green glints;
complex nose with delicious bouquets of citrus fruits (lemon and
grapefruit), of fruits (peaches) and, small white flowers. In mouth,
straight attack and a lot of freshness; a very harmonious wine with
good persistence. The ideal alternative
to Champagne and the perfect toast and celebration wine. Recommended Food Pairings: The Cuvée Laurent brut Blanc de Blancs is an excellent aperitif wine. Brie & Gouda, buttered popcorn, shrimp and shellfish, salami, veggies, smoked salmon, stuffed mushrooms, sweet bread and marscapone cheese, fruit-based desserts, shortbread cookies (really fun pairing combo. as the acidity in Champagne cuts through the butter of the cookie).
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