Cuvee du Naudin Ferrand

Pinot Blanc, Aligote, Chardonnay
Cremant de Bourgogne
by Claire Naudin Ferrand
Cuvee du Naudin Ferrand
A top aperitif from Burgundy made in the Champagne method. A persisent mousse of fine bubbles and shimmering gold hues make for an attractive, intense sparkler with a crisp, palate cleansing finish.
Pinot Blanc, Aligote, Chardonnay
Cremant de Bourgogne
by Claire Naudin Ferrand

RRP: €32.15

Price: €30.55

A top aperitif from Burgundy made in the Champagne method. A persisent mousse of fine bubbles and shimmering gold hues make for an attractive, intense sparkler with a crisp, palate cleansing finish.
country:
France
region:
Burgundy
vintage:
NV
grapes:
Pinot Blanc, Aligote, Chardonnay
abv:
12
style:
Sparkling
code:
11007
enjoy with:
Light Fish & Shellfish, Spicy Food, Hard Cheeses, Dessert
Light Bodied
full Bodied
Low acidity
high acidity
Dry
sweet
Cuvee du Naudin Ferrand
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Description

Light Bodied
full Bodied
Low acidity
high acidity
Dry
sweet

Additional Information

country:
France
region:
Burgundy
vintage:
NV
grapes:
Pinot Blanc, Aligote, Chardonnay
abv:
12
style:
Sparkling
code:
11007
enjoy with:
Light Fish & Shellfish, Spicy Food, Hard Cheeses, Dessert

Wine Makers

Cuvee du Naudin Ferrand by Claire Naudin Ferrand

Claire Naudin-Ferrand is a winemaker that refuses to be categorised. She argues with appellation standards, feeling that some of the rules are detrimental to the quality of soil in the Côte de Beaune and, ultimately, to the quality of wine.

 

Like many winemakers on our list, Claire works organically but is not certified. She believes the organic accreditation can lead to a standardisation of wine, something she is keen to avoid. She avoids chemicals in the vineyard, not only because they affect soil quality in the long-term, but because she feels they are detrimental to the health of vineyard workers.

 

Even though the estate has been in the family for generations, Claire felt it important to do her own thing growing up. She told us, “You need to want to become a winemaker, not have it thrust upon you,” and after studying geology and agronomy she travelled to Australia and New Zealand before returning home to take over from her father.

 

She uses natural yeasts, as opposed to cultured ones, and the cellar is gravity-fed, meaning grapes are not damaged before the ferment. No filtration or fining is carried out, as she prefers to rack the wine a few extra times before bottling. This means fewer traces of additives and a more natural wine. In a region that can demand a high price for customers, Claire bucks the trend yet again and offers excellent quality Côte de Nuits at a rare price. 

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Region Information

Burgundy in France

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