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Maison Vitteaut-Alberti

Family estate in the heart of the Burgundy vineyards, in Rully on the Côte Chalonnaise

The Crémant Vitteaut-Alberti draws its aromas from the Burgundy terroir. Located in Rully, in the heart of the Chalonnaise coast and south of Beaune, Maison Vitteaut-Alberti remains committed to the production of sparkling wines using the traditional method.

The Maison VITTEAUT-ALBERTI was founded in 1951 in Rully, the cradle of Burgundy sparkling wines since 1822. Its founders, Mr Lucien VITTEAUT and his wife born ALBERTI chose to specialize in the production of sparkling white wines "Méthode champenoise", thus the brand "L. Vitteaut-Alberti" was born.
The know-how and quality of the production seduce a clientele of restaurateurs and local individuals, allowing them to stand out among the competition.

Traditionnal Method

The birth of Crémant bubbles takes place in the bottle: this is the "traditional method". The success of this elaboration phase is decisive for the finesse of the bubbles, the respect of the terroir and the structure of the crémant... When bottling the future Crémants (the first takes place in February following the harvest), the tirage liqueur (sugar and base wine) and yeasts are added to the base wine, which induce fermentation. This gives a pressure of about 6 bar.
Capped, the bottles of Crémant Vitteaut-Alberti rest "on slats", in a cellar at 15°C, away from light, for a minimum period of 12 months. The wine, in contact with the lees - deposit following fermentation - develops all its aromas and acquires the typical character of the Crémant de Bourgogne.


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