Faire La Fete Cremant de Limoux Brut Rose
Blend: 70% Chardonnay, 20% Chenin Blanc, 10% Pinot Noir
Critical AcclaimAll Vintages
Says Master Sommelier, Peter Neptune, “Faire la Fête offers a sparkling wine experience that is as good or better than most non-vintage Brut Champagne that I’ve tasted, and at 1/3rd the price!” Indeed, this message has begun to resonate with wine consumers nationally and has been echoed by The Robb Report which named Faire la Fête as one of “20 Stellar Wines Under $100,” in January 2020. Faire la Fête was the only sparkling wine in that top rating! Likewise, the October 2019 issue of The Somm Journal rated Faire la Fête Rosé 3.5 of 5 bubbles, or a “strong/superb example of its kind!”
Sparkling wine was invented in Limoux (lee-moo), France, in 1531. This was more than 100-years before any sparkling wines were being made in Champagne, France. Faire la Fête is a grower-produced sparkling wine that is hand-harvested, whole-cluster pressed, and aged for 15-months en tirage, meaning in its own bottle. This is the same quality production standard as Non-Vintage Brut Champagne. This method of secondary fermentation—known as the Traditional Method—originated in Limoux and was later adopted in Champagne, where it was re-named the Champagne Method. The traditional method of fermentation imparts delicate bubbles and rich flavors to Faire la Fête.
Faire la Fête is also lower in sugar than most non-vintage Brut Champagne and California sparkling wines. Faire la Fête contains 1/3rd the sugar of the leading Prosecco brands. At 6 grams/liter, Faire la Fête Brut contains less than one gram of sugar per glass.
In French, Faire la Fête means “to party.” The name pays homage to the nearly 500-year old Mardi Gras party that takes place every year in the villages of Limoux celebrating their heritage as the inventors of sparkling wine.
An appellation in the cooler, elevated, southern Languedoc and internationally recognized for its sparkling wines, Cremant de Limoux by definition must be comprised predominantly of Chardonnay and Chenin Blanc with only miniscule amounts of the indigenous white variety, Mauzac.
This is in contrast to the more regional sparkler, Blanquette de Limoux, created from mainly Mauzac with tiny amounts of Chardonnay and Chenin Blanc.
What are the different types of Champagne and sparkling wine?
Beloved for its lively bubbles, sparkling wine is the ultimate beverage for any festivity, whether it's a major celebration or a mere merrymaking of nothing much! Sparkling wine is made throughout the winemaking world, but only can be called “Champagne” if it comes from the Champagne region of France and is made using what is referred to as the "traditional method." Other regions have their own specialties—Crémant in other parts of France, Cava in Spain and Prosecco in Italy, to name a few. New World regions like California, Australia and New Zealand enjoy the freedom to make many styles, with production methods and traditions defined locally. In a dry style, Champagne and sparkling wine goes with just about any type of food. Sweet styles are not uncommon and among both dry and sweet, you'll find white, rosé—or even red!—examples.
How is Champagne and sparkling wine made?
Champagne, Crémant, Cava and many other sparkling wines of the world are made using the traditional method, in which the second fermentation (the one that makes the bubbles) takes place inside the bottle. With this method, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful, toasted bread or brioche qualities and in many cases, the capacity to age. For Prosecco, the carbonation process usually occurs in a stainless steel tank (before bottling) to preserve the fresh fruity and floral aromas imminent in this style.
What gives Champagne and sparkling wine its bubbles?
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel.
How do you serve Champagne and sparkling wine?
Ideally for storing Champagne and sparkling wine in any long-term sense, they should be at cellar temperature, about 55F. For serving, cool Champagne and sparkling wine down to about 40F to 50F. (Most refrigerators are colder than this.) As for drinking Champagne and sparkling wine, the best glasses have a stem and flute or tulip shape to allow the bead (bubbles) to show.
How long does Champagne and sparkling wine last?
Most sparkling wines like Prosecco, Cava or others around the “$20 and under” price point are intended for early consumption. Wines made using the traditional method with extended cellar time before release can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.