In the Alps of Savoie, the town of Seyssel is home to a long tradition of sparkling wine production. Its local grape varieties, Altesse and Molette, are ideally suited to the mountainous limestone terroir, giving a refreshing vin mousseux of character and nuance at a fraction of the price of Champagne. Seyssel’s sparkling wines must be produced in the méthode traditionnelle and aged for at least nine months before disgorgement; the Royal from Lambert is aged on its lees for three whole years. This provides a delightful richness of flavor, fine bead, and unrivaled aromatics. Floral notes dominate—iris, violet, and alpine wildflowers come to mind—while the succulent texture recalls fleshy white fruits. At five years of age, secondary notes like honey, brown sugar, and an inviting muskiness have also emerged. A tasty treat all on its own, this unusual dry sparkler will stand up to pretty much anything you put on the table.
|Blend:||50% Altesse, 50% Molette|
|Producer:||Lambert de Seyssel|
|Winemaker:||Gérard Lambert, Olivier Varichon|
|Aging:||A liqueur de tirage is added to launch the second (sparkling) fermentation and the bottles are stocked sur latte for three to four years|
Let the brett nerds retire into protective bubbles, and whenever they thirst for wine it can be passed in to them through a sterile filter. Those of us on the outside can continue to enjoy complex, natural, living wines.
Inspiring Thirst, page 236