Yet another excursion to a producer (this trip is a real treat): to the largest local producer of Cremant de Beaujolais, a negociant called Loron who produces most of the cremant for Burgundy. Production is by Traditional Method.
After going through a very inconspicuous looking building we were shown the large cellars holding 1m bottles, and then on to an impressive bottling and disgorging operation, the latter of which knocks out 6,000 bottle an hour, going right from neck chilling through disgorgement to dosage, corking, etc, labelling and boxing! This is a little quicker than processes I have been involved with when working at some English producers. Well, OK, it’s a lot quicker. I’ll be frank that this cremant was not to my taste, though, and I’d much rather drink a drop of English sparkling, despite the price difference.