Parigot & Richard is widely regarded as one of the pre-eminent producers of Crémant de Bourgogne, capturing the essence of champagne within Burgundy’s celebrated Côte d’Or. Founded in 1907 by Emile Parigot, the winery began producing and selling sparkling wines in Savigny-lès-Beaune. In 1920, Emile began working alongside his only daughter, Loise Parigot, and her husband, Gaston Richard. The Richard family had already been involved in the production of sparkling wines for some time, declaring themselves sparkling wine producers in the heart of a village known for traditional still wines was a bold and forward-thinking move.
In 1985, the estate was passed down to Martine Richard, daughter of Bernard, and her husband Alain Georger. Today, their son, Grégory Georger, represents the fifth generation to carry on this proud family tradition of sparkling winemaking.
Parigot & Richard sources their grapes from Burgundy’s Côte de Beaune and Côte de Nuits regions. These areas are known for their Pinot Noir and Chardonnay, the same premier grape varieties used in the production of champagne. The limestone-rich soils of Côte de Beaune contribute to the minerality of the Chardonnay grapes, while the marl and clay soils of Côte de Nuits provide structure to the Pinot Noir.
Parigot & Richard emphasizes organic viticulture, working with growers who practice lutte raisonnée, focusing on minimal intervention and environmental care. This method prioritizes treatments that maintain vine health and protect the ecosystem.Cover cropping and soil management are key practices. Planting cover crops between vine rows improves soil fertility, prevents erosion, and promotes biodiversity. These crops, typically a mix of grasses and legumes, help fix nitrogen in the soil, reducing the need for synthetic fertilizers. Pruning and canopy management are carefully managed to optimize sun exposure and air circulation, crucial for grape ripening and disease prevention.
At Parigot & Richard, the winemaking process begins with gentle pressing of whole clusters to preserve their delicate flavors and aromas. Fermentation occurs in stainless steel tanks with controlled temperatures, allowing the primary aromas and flavors to develop fully. The wine is then placed into a bottle. At this point in the process, a mixture known as liqueur de tirage, which is a blend of base wine and sugar, is added to induce a secondary fermentation in the bottle, which initiates the production of fine bubbles. This is the same method used in Champagne and is called méthode traditionnelle or méthode champenoise.
Following the secondary fermentation, the wine undergoes aging on the lees for at least 12 months, with some cuvées receiving longer aging. This process adds complexity and a creamy texture to the wines. After the aging period, the sediment formed during the secondary fermentation must be removed. This is achieved through processes called riddling and disgorgement.
Riddling is a means by which the bottles are gradually tilted and rotated to encourage the sediment to settle in the neck of the bottle. Virtually all crémants, and most champagnes are riddled by machine. One of the distinctive practices at Parigot & Richard is hand riddling. This labor-intensive method involves manually turning each bottle to encourage the sediment to settle in the neck, ensuring clarity and purity in the final product. Hand riddling requires skill and precision, contributing to Parigot’s high quality.
Once the riddling is completed and the sediment is settled, the next step is disgorgement. This involves freezing the neck of the bottle to form a solid plug of sediment. The bottle is then opened, and the pressure from the carbonation ejects the frozen sediment plug, leaving behind clear, sparkling wine. After disgorgement, a dosage of liqueur d’expédition, a mixture of base wine and cane sugar, is added to achieve the desired balance of sweetness and acidity before the bottle is sealed with a cork.
Both the liqueur de tirage and the liqueur d’expédition used by Parigot & Richard are homemade, crafted in their own cellars with fine base wine and cane sugar. Most crèmants, and many champagnes, are sweetened with commercial blends of beet sugar. Remarkably, Parigot’s fine wines are neither fined nor filtered and are further aged in the bottle before release, ensuring the highest quality and refinement.
