Vitteau Alberti, Cremant de Bourgogne
The Maison Vitteaut-Alberti, today a specialist of Crémant de Bourgogne, was born in 1951 in Rully, in Burgundy.
Heartland of the sparkling wines of Burgundy since 1822, Rully is a village typical of the Côte Chalonnaise, situated south of Champagne in Burgundy. This is Champagne, outside of the geographical zone and without the price tag.
Its founders, Mr Lucien Vitteaut and his wife Maria, née Alberti, chose to specialise in the creation of sparkling white wines in the “méthode champenoise” (now called méthode traditionnelle). Thus was born the brand L.Vitteaut-Alberti. At that time, the wine we call Crémant was then called Vin Mousseux. In Burgundy, following the success of Vins Mousseux, winemakers wanted to improve the production of their sparkling wines. Gérard Vitteaut was the youngest producer to be a member of the working group at the start of the creation of the Appellation d’Origine Contrôlée Crémant de Bourgogne. The AOC Crémant de Bourgogne was created in 1975 and established the rules for making a completely Burgundian wine in its own right : Crémant de Bourgogne.
Today it has been brought into the modern day with quality improvements through the winemaking process. Equipment modernisation (bottling line, mechanical disgorgement, automatic labelling and finishing) and a new winery was built.
The entire production line was renewed. In 2009, the company increased its vineyard holdings. The Maison Vitteaut-Alberti, specialist in Crémant de Bourgogne, was henceforward in control of almost 17 hectares of vines situated on the Côte Chalonnaise and the Hautes-Côtes de Beaune.
Sustainability scope: Management of the vineyards is in line with lutte raisonnée (“to use only what is needed”) viticulture. Treatments are only ever carried out as a function of the needs of the vines and not in a systematic fashion. Chemical substances such as fertilizers or other phyto-sanitary products are strictly not used to limit as much as possible their negative impact on the environment as possible. In this way, while respecting the environment, they obtain healthy and balanced raw materials that allow production of overall healthier, higher quality Crémants.