Bailly Lapiere Cremant D Bourg Rose Brut
Bailly Lapiere Cremant D Bourg Rose Brut This rose cremant is made from lightly steeped Pinot and Gamay grapes. The perfect easy going wine for any occasion – very fresh, with real finesse, it is full of red berry fruit.
A gentle plump pink sparkling wine from Burgundy made from Pinot Noir. Nice red cherry fruit, bits of pie crust and a sprinkle of berries with pepper. Just an easily drinkable bubbly that leaves the palate with a creamy finish.
During the Jurassic period 195 million years ago, the slow breaking-up of the Pangaean land mass gave rise to the Tethys Sea. Present-day France was completely under water. A few islands emerged, tropical in type, and the landscape would have been like the Caribbean as we know it: an island (now the Morvan), a coral barrier reef (Mailly-le-Château and Arcy-sur-Cure) and a shallow lagoon (Saint-Bris) forming a habitat for shellfish and ichthyosaurs. Slow sedimentation resulted in the build-up of great limestone deposits that erosion later cut away, forming the Yonne valley and the limestone outcrops, more or less deep, that run from Courson-les-Carrières to Châtillon-sur-Seine. Thus the site at Bailly was born.
Bailly was early recognised for its stone which was first extracted in open quarries, as is clearly evidenced by the rock faces now hidden by vegetation. But the success of quarrying at Bailly was truly sealed when, in the Middle Ages, in 1186, Pontigny Abbey acquired the site: Bailly would supply the stone for some of the greatest works in France’s architectural heritage -the Pantheon, Notre-Dame de Paris, Chartres Cathedral… The changeover to underground extraction probably occurred towards the end of the medieval period or the beginning of Rennaissance, until quarrying finally ceased altogether at the beginning of the 20th century. At this point, the extraordinary natural conditions so suited to special conservation infused in the quarries a new life: mushroom cultivation first (1927-70), then wine cellars from 1972 onwards.
Thus, something akin to a second youth has come to Bailly’s renowned stone, basis of the subsoil and of the outstanding terroir, and exploited by man through long centuries.