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Burgundy's sparkling wine Crémant de Bourgogne has come a long way since 1926 when Louis Picamelot started production of “Bourgogne Mousseux” as it was then called in Rully in the Côte Chalonnaise. He was one of the first producers in the region in the 1930s and since then, each year, the rising sales figures have told a very positive story - it is not just volume and price but quality which is the key to the success of this sparkling wine.
Known as “Methode Champenoise”, the Mousseux was entirely processed by hand. With the Second World War, development was slow but in the late 1940s, Louis Picamelot’s Bourgogne Mousseux provided a welcome “sparkle” to the French explorer Paul-Emile Victor’s Antarctic expeditions (below centre) giving well earned recognition to the company.
As so often is the case in Burgundy, good marriages enabled the business to prosper. Jean-Baptiste Chautard and Louis Siraudin the husbands of Louis’ two daughters joined the family estate. Then, in 1970, Alain Chautard elder son of Jean-Baptiste joined, followed, in 1981, by Phillipe his younger brother. Both brothers have remained at Maison Louis Picamelot ever since. Philippe became Director in 1987 – a position he holds to the present day.
Fast-forward to 2000 when their investment in an old stone quarry of some 4,000 sq metres in Rully was transformed into an amazing winery carved into the rock providing natural humidity and a constant temperature.
In 2004 Phillipe Chautard paid tribute to his father by launching Cuvée Jean-Baptiste Chautard which is now renowned as one of the top Crémant de Bourgogne and is selected by Chagny’s world-renowned 3-star Michelin restaurant, Lameloise.
In the past decade Maison Louis Picamelot's range of Crémant de Bourgogne has been exported throughout the world and their different cuvées have consistently won awards and recognition from prestigious publications such as Decanter, Guide Hachette, Revue de Vins de France.
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