Vin Mousseux de France "Ang'Ailes" - Sylvie Spielmann

Vin Mousseux de France "Ang'Ailes" - Sylvie Spielmann

Did you know that Pinot Gris can produce excellent classic method sparkling wines? SYLVIE SPIELMANN, in her native terroir of Bergheim, Alsace, provides irrefutable proof of this with the “Ang'Ailes” cuvée, the fruit of the 2020 harvest. It is a classic method made with 50% Pinot Gris vinified off the skins and 50% macerated on the skins. Indeed, the color is ineffable: a full, dark orange, almost coral, with a vinous, dark aroma of wholemeal bread and spices. The palate is upright, authoritative, broad, and structured. The finish features a captivating hint of quince and a hint of sugar (just 4.3 grams!) to subtly round out a full, flavorful drink. A very original classic method, to be dedicated to the table (for example with a larded rabbit), uncork a little in advance and serve at 12 or 13 °C in large glasses (more than ever, avoid flutes).

Service

We recommend to taste it at a temperature of 12/14° in baloon flute. Wine has to be drunk immediately but that expresses the best of themselves in a few years and it is advisable to keep it in a horizontal position in a cool cellar, damp and dark.

Pairing

Wine perfect as an aperitif or throughout a meal, fish second try with lasagna with shrimp.

Cellar: Sylvie Spielmann

Édouard Lepesme, 37, has a respectable curriculum. Agronomist, he then followed oenological studies, while from the Parisian region where he lived he moved to the places of origin of his family, in Yonne, the northern sector of Burgundy. Just in Burgundy he completed a field training, alongside established winemakers: Thomas Pico, Olivier De Moor, Claire Naudin, not without completing the process with an experience in New Zealand. In 2014 the big step, with the takeover in the company of Antoine Donat, which detects. The Vaux vineyards - just south of Auxerre - had already been certified organic since 2000, and Édouard naturally continues in this direction. Today the 14 hectares of Chardonnay and Pinot noir are cultivated with wisdom and passion, as well as with a great ecological rigor, with an eye and a mind to biodynamics. Édouard himself follows the same rigor in the cellar, where fermentations are spontaneous, long and precise refinements, wine additives limited to small quantities of sulphites. Our vintner is in no hurry: he aims to expand the cellar, to work with greater comfort and functionality, but without precipitation. From such accuracy are born Burgundy red and white tense, precise, of impeccable finesse and definition, as well as Crémant worthy of the Olympus of the best classic methods. .