The delicate mousse carries aromas of ripe, aromatic red berry and blood orange. The refreshing and persistent finish is quintessential Jongieux.

Eugene Carrel & Fils is located in the village of Jongieux, about 40 miles southwest of Geneva, in between the Rhone River and Lake Bourget, France’s largest lake. Established in the 14th century, the estate is managed by Eugene, his son Olivier and his son-in-law Sebastien. The vineyards are planted on steep, southwest facing slopes at an altitude of 1,476 feet to calcareous clay soils. Despite proximity to the Swiss Alps, the climate is surprisingly warm; Jongieux enjoys 2-3 more hours of sun than any other area in the Savoie. As a consequence the fruit reaches phenolic ripeness, so there is less need to chapitalize. The Carrel vineyards are planted to the traditional varieties of the region: Jacquere (sold as Vin de Savoie Jongieux Banc), Altesse (aka Rousette de Savoie), Gamay and Mondeuse. The majority of Carrel’s wines are vinified in stainless still tank to retain freshness and maximize fruit aromas and flavors. A few of the wines are aged in oak barrels for added volume and structure. Domaine Carrel’s sparkling Brut and Brut Rose come from selected parcels of the estate’s vineyards planted to limestone-clay soils. The fruit is hand-picked earlier than fruit destined for the still wines to ensure higher levels of acidity. The grapes are gently pressed and fermented together at low temperature, except for the Jacquere, which is picked at the end of the harvest period and is added to the still fermenting juice. Only the juice from the first pressing is used, as is the practice for fine Champagne. The base wine is aged on its lees in tanks until April at which point it is lightly filtered and bottled, without malolactic fermentation. Just before bottling, the liqueur de tirage is added (23 grams per liter) to trigger the secondary fermentation. The bottles are aged sur latte in the Carrel’s cellar for about 18 months. The bottles are disgorged to order and the liqueur d’expedition is added using the least amount of sugar possible (no more than 1.4 grams per liter).

Technical notes

(80% Gamay/10% Pinot Noir/10% Mondeuse).