Bailly Lapierre

The history of Bailly Lapierre cellars

The Bailly Lapierre cellars are dug into a stone subsoil dating from the Secondary Era, during the Kimmeridgian Jurassic, between 150 and 195 million years ago. When the sea retreated, it left layers of sediment that created a very fine, compact limestone. This is why it was so easy for man to dig underground galleries.

The future cellars of Bailly Lapierre were first used as a quarry to extract the stone used to build Burgundy's heritage, but also national heritage: the Pantheon, Notre-Dame de Paris and Chartres Cathedral, among others. In 1927, they became a mushroom farm, until 1970. In 1972, they took on their current function as wine cellars.

Located 50 meters underground, the galleries of the Bailly Lapierre cellars extend over more than 4 hectares. They offer ideal conditions for making Crémant de Bourgogne: a constant natural temperature of 12°C, naturally high humidity of around 80% in the heart of the cellar, and subdued light that preserves the organoleptic qualities of the wines.

The grape varieties of the Bailly Lapierre cellars and the making of Crémant de Bourgogne

Crémant de Bourgogne is made from 4 grape varieties: Aligoté, Chardonnay, Gamay and Pinot Noir. Caves Bailly Lapierre wines benefit from the Appellation d'Origine Contrôlée label and are marketed worldwide. The grapes are harvested by hand and placed in crates to preserve the berries. Aging lasts between 16 and 18 months, with bottles placed on laths. This is how effervescence is born.

Bailly Lapierre Crémants

Réserve Brut Bailly Lapierre

Réserve Brut is made from the 4 Crémant grape varieties: Pinot Noir, Chardonnay, Gamay and Aligoté. It's a round wine with a rich bouquet. Its color is pale, with green highlights. Its bubbles are numerous, fine and light. The nose is complex, blending floral and honeyed notes, enriched by mineral and chalky touches.

The palate is creamy, giving it incredible roundness. Very fresh, with hints of minerality. Peach and apricot are very present. This Crémant is perfectly balanced. It lends itself to all occasions, from aperitifs to fruity desserts.

Rosé Brut Bailly Lapierre

Crémant rosé Brut de Bailly Lapierre is a blend of Gamay and Pinot Noir grapes. The former is selected for its pronounced red fruit aromas, while the latter adds the vinous character that gives this fine, airy wine its distinctive character. With its light mousse, Crémant is ideal as an aperitif with grilled toast and fresh verrines. For dessert, it goes well with ice creams and sorbets, as well as fruity cakes such as framboisier.