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Sur Latte is term used in champagne production. It describes when bottles are stacked on their sides, which is the most space-efficient method of storing champagne in the cellar.
Resident Rizz & Fizz enthusiast
Sur Latte is term used in champagne production. It describes when bottles are stacked on their sides, which is the most space-efficient method of storing champagne in the cellar. This is the way that champagnes are stored during the second fermentation and aging in the bottle, before they are put into riddling racks to prepare them for disgorgement.
The counter to storage ‘sur latte’ is ‘sur pointe’
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Pinot Noir from Aloxe-Corton, Côte du Beaune
A completely different aromatic profile is proffered by the nose of intensely sauvage, smoky dark currant and plum. The delicious and tension-filled medium-bodied flavors possess good power on the serious and lingering finish that is borderline rustic. Excellent development potential here. (from .84 ha holding of ~75+ year old vines; 40% whole clusters) 2034+Allen Meadows, Burghound (92-95) Points
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