Crème de Cassis de Bourgogne
100% Black Currants
Vineyards & Viticulture
From Charnay-les-Mâcon, in Nielly.
Harvest & Vinification
With a crème there is no disguising the quality of the fruit. What goes in almost completely determines the final taste as the fruit doesn't ferment. Instead, it is simply crushed a bit and added to neutral spirits (made from sugar beets) to macerate for one to six months before straining, pressing, and filtering. Sugar is then added to produce a liqueur ready for bottling.