Celene Cremant
Producer since 1947, discover the world of fine bubbles !
From the past to present days
Four key moments in our Cremant production history
– 1st Generation : birth in 1947 with Michel ballarin
Michel Ballarin left Spain to move to Haux. He was the first one to transform its wine production into sparkling wine
– 2nd Generation : Louis ballarin
In 1960, date on which he founded Établissements Ballarin and specialises in the production of champenoise wines with Bordeaux wines.
– 3rd Generation: Jean-Louis Ballarin
He took over the family company in 1979, Jean-Louis Ballarin expanded the business, he contributed to the creation of the AOC Crémant de Bordeaux in the 1990s.
– 2015, Maison Celene
The company Ballarin is bought by the Lannoye family vineyards and became Celene.
Dive into our quarries at 14 metres deep !
The job of stone carver
Our old underground quarries, dug in the XVIIIth century in the limestone rock of the right bank of the Garonne, ensure a constant temperature of 13°C. This natural site provides ideal breeding conditions and promotes the development of aromas and the constitution of this persistent foam with fine and regular bubbles, called “cream” which characterizes Crémants.
Historically exploited by stone cutters, our underground quarries were intended for the extraction of stone blocks. These were transported by ships capable of carrying up to 250 stones, in order to build the monuments of the city of Bordeaux.
After mining was abandoned, underground quarries quickly found a use other than mushroom cultivation.
Mushrooms Farming
The mushroom was traditionally cultivated underground. Our quarries combine all the characteristics favorable to mushroom cultivation : darkness, high humidity and a constant temperature. The Paris mushroom and many other varieties were cultivated there.
An authentic know-how
Located in the village of Haux, heart of the Entre-deux-mers region, the company Celene is specialized in the production of sparkling wines, especially in AOC Crémant de Bordeaux.
100% of our wines are supplied by partner winegrowers with whom we have forged privileged ties. It is the combination of each winemaker’s know-how and our ability to create blends that creates the unique signature of our Crémants. We source our wines on various terroirs of Bordeaux, which allows us to enjoy a raw material that is both diverse and qualitative.
From harvest to the production of a still wine called « cremant base »
The harvest of the grapes used to make Crémants generally takes place “at the end of August, beginning of September” and is decided according to the maturity of the grapes. They are made manually, the cans are then weighed at the entrance of the cellar. The grapes are pressed in a pneumatic press progressively by steps. The “cuvée” juice corresponding to the first pressed is then separated from the “size” juice corresponding to the last pressed.
A first blend is made between these two types of juice according to their quality. Then comes the settling stage which consists in maintaining the temperature of the tanks between 8 and 10°C to allow the deposit of solid organic matter at the bottom of the tank. The clear juices are drawn to enter the alcoholic fermentation process. At the end of the alcoholic fermentation, the still wines are transported to the Celene cellars to begin foaming.
From the transformation into sparkling wine to shipment
Our first work consists in blending the different wines to create our cuvees. Our desire is to preserve the unique style of each of our products while respecting their organoleptic profile.
Once the blends have been made, we add the tirage liqueur and bottle the wine. The bottles then continue their journey in our underground cellars dug in the 18th century in the limestone rock of the Right Bank of the Garonne. In these galleries, which are naturally thermoregulated at 13°C, the second fermentation in the bottle will then begin, which corresponds to the foaming process. This stage is crucial : the fineness of the bubble depends on its success. The foaming lasts about 6 weeks during which the still wine is transformed into sparkling wine to reach up to 6 bars of pressure in the bottles.
Our Crémants are then aged for at least 12 months on laths in the cellars and up to 24 months for the cuvees. We stir the bottles to bring the yeast deposit into the neck of the bottle, this operation lasts 48 hours. Finally, we disgorge the bottles, this consists in the expulsion of the yeasts, also called lees, deposited in the neck of the bottle during the stirring. Then, is added a liqueur of expedition whose recipe is composed of sugar and a liqueur which remains the manufacturing secret of the Celene house. Our finished Crémants are dressed and shipped to France and abroad.
Outsourced Sparkling production
Thanks to its know-how, The firm celene has established itself as a true partner for many winegrowers with a tailor made service.
Indeed, with a long experience in the elaboration of sparkling wines, we intervene with the wine growers eager to complete their range with a sparkling wine, a traditional method or a Crémant de Bordeaux.
By controlling the entire champagnisation process, we are able to provide you with a global and adapted service. We proceed with the various stages of transformation of our basic wines into sparkling wines, in compliance with the specifications of the appellations.
Mr Bertelot
Cave de Quinsac
« As Quinsac's cellar manager, I have been working with Celene for over 15 years. What seduced me was the quality of their Crémants and the shape of their bottle. Celene Bordeaux is competent, serious and meets my requirements. »
Mr Billere
Domaine du Cassard Blaye Côte de Bordeaux
« It's a family matter ! We have been working together for over 20 years. A relationship of trust has been created. Excellent Crémant that seduces more and more consumers. »
The Crémants
THE TYPICALITY OF THE BORDEAUX TERROIRS, THE VARIETY OF GRAPE VARIETIES AND THE CLIMATIC CONDITIONS OF EACH VINTAGE CREATE THE SINGULARITY OF THE CELENE CRÉMANTS.
Crémant de Bordeaux Blanc is made from grape varieties representative of the Entre-Deux-Mers region: Sémillion, Cabernet Sauvignon, Muscadelle.
Crémants Rosé are made from Merlot, Cabernet Sauvignon, Cabernet Franc, Carmenère and Petit-Verdot.
Our range is composed of sparkling wines, with fine and delicate bubbles.
Celene blanc brut
Vendanges -
manuelles en clayettes, seconde fermentation en bouteille
Elevage -
12 mois
Assemblage -
50% Sémillon, 30% Muscadelle, 20% Cab Franc
Notes de dégustation -
Robe dorée et pâle, bulle nerveuse. Au nez, des notes d’acacias et d’agrumes se mêlent aux arômes d’épices et de torréfaction. La structure en bouche est équilibrée, fine, la finale longue et fruitée.
Recompenses -
Médaille d’or au concours Bordeaux 2017
Celene Opale, blanc de blancs
Vendanges -
manuelles en clayettes, seconde fermentation en bouteille
Elevage -
12 mois
Assemblage -
60% Sémillon, 30% Muscadelle, 10% Sauvignon blanc
Notes de dégustation -
Délicat, sensible, aux arômes de fleurs blanches et de fruits exotiques, un paradoxe de finesse et de caractère. Servir entre 5 et 8 degrés dans un seau à glace.
Recompenses -
Médaille d’argent au challenge international des vins de Bourg
Celene Saphir Rosé
Vendanges -
manuelles en clayettes, seconde fermentation en bouteille
Elevage -
12 mois
Assemblage -
Cabernet Franc et Merlot
Notes de dégustation -
Expressif, aux arômes de pamplemousse et d’agrumes.
Généreux avec une matière ample, des bulles fines et persistantes.
Recompenses -
Médaille d’or oscar été Bordeaux 2017
Médaille d’argent concours Effervescents du monde 2017
Médaille d’or au concours de Paris 2017
Cuvée Royale Blanc
Vendanges -
manuelles en clayettes, seconde fermentation en bouteille
Elevage -
12 mois
Assemblage -
50% cabernet, 30% Semilion, 20% Muscadelle
Notes de dégustation -
La robe est jaune or avec des reflets brillants, la bulle est fine avec une mousse persistante. Au nez se dégagent des arômes de fruits, avec des notes fleuries, d’épices et de torréfaction. La structure en bouche est caractéristique des crémants de Bordeaux, avec une effervescence non agressive.
Finale longue et fruitée. Servir entre 5 et 8 degrés.
Recompenses -
Médaille d’or au challenge de l’entre deux mers 2017
Cuvée Royale Rosé
Vendanges -
manuelles en clayettes, seconde fermentation en bouteille
Elevage -
12 mois
Assemblage -
Cabernet franc et Merlot
Notes de dégustation -
Robe brillante rouge groseille, bulle fine et persistante. Au nez, des notes de cassis se mêlent à des arômes de fruits confits. La structure de bouche est fraîche, suave, la finale longue et fruitée. Servir entre 5 et 8 degrés dans un seau à glace.
Perlance blanc
Vendanges -
mécanique, seconde fermentation en bouteille
Elevage -
9 mois
Assemblage -
50% Colombard, 50% Sauvignon Blanc
Notes de dégustation -
Surprenante par sa fraîcheur et ses notes très aromatiques d’agrumes et de pêches. Une explosion d’arômes à consommer frais, seul ou dans vos cocktails. Servir entre 5 et 8 degrés dans un seau à glace.
Perlance rosé
Vendanges -
mécanique, seconde fermentation en bouteille
Elevage -
9 mois
Assemblage -
100% Cabernet Franc
Notes de dégustation -
Surprend par sa fraîcheur et ses notes très aromatiques de fruits rouges. Une explosion d’arômes à consommer frais, seul ou dans vos cocktails. Servir entre 5 et 8 degrés dans un seau à glace.
Ballarin blanc
Vendanges -
manuelles en clayettes, seconde fermentation en bouteille
Elevage -
12 mois
Assemblage -
50% cabernet, 30% Semilion, 20% Muscadelle
Notes de dégustation -
Robe dorée et pâle, bulle nerveuse. Au nez, des notes d’acacias et d’agrumes se mêlent aux arômes d’épices et de torréfaction. La structure en bouche est équilibrée, fine, la finale longue et fruitée.
Ballarin rosé
Vendanges -
manuelles en clayettes, seconde fermentation en bouteille
Elevage -
12 mois
Assemblage -
100% cabernet
Notes de dégustation -
Robe brillante rouge groseille, bulle fine et persistante. Au nez, des notes de cassis se mêlent à des arômes de fruits confits. La structure de bouche est fraîche, suave, la finale longue et fruitée. Servir entre 5 et 8 degrés dans un seau à glace.
Black Pearl
Vendanges -
manuelles en clayettes, seconde fermentation en bouteille
Elevage -
12 mois
Assemblage -
Cabernet Franc et Merlot
Notes de dégustation -
Couleur or gris. Bulle fine et délicate, le nez séduisant et gourmand s’ouvre sur des notes de pêche et de pain grillé. La bouche est ample et équilibrée avec des notes de fruits blancs et de miel. Longue finale réveillée par une légère pointe d’amertume qui apporte une fraicheur vivifiante. Servir entre 5 et 8 degrés.
Recompenses -
Médaille d’argent Concours bordeaux 2017
JL Ballarin
Vendanges -
manuelles en clayettes, seconde fermentation en bouteille
Elevage -
12 mois
Assemblage -
50% cabernet, 30% Semilion, 20% Muscadelle
Notes de dégustation -
Robe dorée et pâle, bulle nerveuse. Au nez, des notes d’acacias et d’agrumes se mêlent aux arômes d’épices et de torréfaction. La structure en bouche est équilibrée, fine, la finale longue et fruitée.
Milady
Vendanges -
manuelles en clayettes, seconde fermentation en bouteille
Elevage -
12 mois
Assemblage -
100% cabernet
Notes de dégustation -
Robe brillante rouge groseille, bulle fine et persistante. Au nez, des notes de cassis se mêlent à des arômes de fruits confits. La structure de bouche est fraîche, suave, la finale longue et fruitée. Servir entre 5 et 8 degrés dans un seau à glace.
RDO Crémant
of Bordeaux
The RDO (Registered Designation of Origin) Crémant de Bordeaux officially appeared in 1990. It has to be produced within the Bordeaux appellation following the traditional method called in the past “champenoise method”.
Production process for Crémant
- Hand harvest, pressing
- Blending and addition of tirage liquor
- Blending and addition of tirage liquor
- Ageing on laths for 12 months minimum
- Remuage
- Disgorging : expulsion of the yeast sediment and addition of expedition liqueur
- Labeling and expedition
Mixologie
INSPIRED BY NEW TRENDS, CELENE WORKS WITH CEDRIC ESSEUL, PROFESSIONAL MIXOLOGIST TO CREATE FRESH AND REFINED COCKTAILS. A TRUE ALCHEMIST, CÉDRIC ESSEUL HAS CREATED UNIQUE COCKTAILS BY HARMONIOUSLY COMBINING OUR CRÉMANTS DE BORDEAUX.
Le Sunset
Le Vogue
The Bordeluche
Cedric Esseul
INSPIRED BY NEW TRENDS, CELENE WORKS WITH CEDRIC ESSEUL, PROFESSIONAL MIXOLOGIST TO CREATE FRESH AND REFINED COCKTAILS. A TRUE ALCHEMIST, CÉDRIC ESSEUL HAS CREATED UNIQUE COCKTAILS BY HARMONIOUSLY COMBINING OUR CRÉMANTS DE BORDEAUX.
Wine & Food
pairing
Download our chef's recipes :
of the Specialties of Bordeaux,
and give the best to our Crémants
& the wines of our vineyards.
entrée — Suprêmes de pigeon aux Paprika et Cumin, Purée de Panais et Panais roti, réduction betterave
Crémant — Lanbersac Cuvée vieille vignes
plat — Magret de Canard Grillé, sauce au chocolat noir, potiron rôti et Chou Romanesco
Crémant — Moulin de Clotte Cuvée Vieilles Vignes
entrée — Saint Jacques au canard séché, vierge aux agrumes et basilic, salade fraîche de Pommes de Terre
Crémant — Celène Blanc Brut
Plat — Tournedos de Boeuf sauce Bordelaise et échalotes confites, escalope de Foie gras poêlée et sel de Vin, risotto aux champignons
Vin — Ambe Tour Pourret grand cru
The Chef
Originally from Aveyron, he was marked from childhood by the joyful atmosphere of the dinners organized by his parents." Cooking for me was intimately linked to bringing happiness to people. It is therefore quite naturally that he is moving towards the catering trades. A small sum of money received at Christmas allows him to offer himself his very first gastronomic experience at the Belcastel table. A turning point for the young man who discovers a completely different world than the quiches lorraines and other chicken hunters taught at school. The next day, he spontaneously introduced himself to the boss, Nicole Fagegaltier, to start an apprenticeship. There he spent 27 months familiarizing himself with the great kitchen while obtaining his CAP as an ice-cream maker, pastry chef, chocolatier and, of course, cook.
Le Sunset
Ingredients -
White balsamic cream 1,5cl
Raspberry / Guava juice 4cl
Lime juice 1cl
Vodka 3cl
Crémant de Bordeaux Celene Saphir Rosé Brut
Decoration -
Small skewer of fresh raspberries and some lime zest
Glassware -
"Jam jar" type
Method of elaboration -
Shaker
Making the cocktail -
In a shaker fill to 2/3 of ice, pour the white balsamic cream, raspberry juice / guava, lime juice and vodka.
Stir for 8 to 10 seconds.
Pour into a "jam jar" filled with ice and top with "Crémant de Bordeaux Celene Saphir Rosé Brut".
Le Vogue
Ingredients -
Lichi Caraibos Juice 3cl
Elderberry flower liqueur " St Germain " 3cl
Citrus syrup 1,5cl
(Optional) Orange blossom 3 drops
Complete with "Crémant de Bordeaux Cuvée Royale Blanc Brut".
Decoration -
Edible flowers, choice of fresh fruit brochettes
Glassware -
"Water Drip" type cup
Method of elaboration -
Shaker
Making the cocktail -
Pour the Litchi juice, Elderberry flower liqueur and citrus syrup into a 2/3 ice cream shaker.
Stir for 8 to 10 seconds.
Pour in, fill with ice and top with "Crémant de Bordeaux Cuvée Royale Blanc Brut".
The Bordeluche
Ingredients -
Lillet Rosé 3cl
Apérol 3cl
Passion fruit puree 1,5cl
Complete with "Crémant de Bordeaux Cuvée Royale Rosé".
Decoration -
Served in a sphere of ice, orange zest and edible flowers.
Glassware -
Glass of champagne
Method of elaboration -
Shaker
Making the cocktail -
Pour the Lillet rosé, Apérol and passion fruit puree into a shaker 2/3 full of ice.
Stir for 8 to 10 seconds.
Place the ice sphere in a glass of champagne.
Add the "Crémant de Bordeaux" to the shaker (without stirring) and pour into the ice sphere.
The Golden
Ingredients -
Lillet White 2,5 cl
Apple Juice 2,5 cl
Mirabelle syrup 1 cl
Complete with "Crémant de Bordeaux Black Pearl".
Decoration -
Apple slices on a small pick
Glassware -
Flute " Champagne " Celene
Method of elaboration -
Shaker
Making the cocktail -
In a shaker fill 2/3 of ice, pour the Lillet Blanc, apple juice, Mirabelle syrup.
Stir for 8 to 10 seconds.
Pour into a champagne flute and top with "Crémant de Bordeaux Black Pearl".
The Tea Time
Ingredients -
Infusion of red fruit tea in Gin 4cl
Apple/Blackcurrant Syrup
Complete with "Crémant de Bordeaux Cuvée Royale Rosé".
Decoration -
Small salty/sugar appetizer
Glassware -
Tea service
Method of elaboration -
Shaker
Making the cocktail -
In a shaker filled to 2/3 ice cream, pour the tea infusion of red fruits and gin, as well as the apple/cassis syrup.
Stir for 8 to 10 seconds.
Pour into a "Tea cup" and top with "Crémant de Bordeaux Cuvée Royale Rosé Brut".
The Vintage
Ingredients -
Fresh blackberries 3 pieces
Blackberry Balsamic Vinegar A few drops
Black pearl crémant from Bordeaux
Chambord Liquor 2cl
Vodka 3cl
The white of an egg
Agave syrup 1cl
Bitter Cherry A few drops
Decoration -
Egg white mousse, balsamic drop and edible flowers
Glassware -
Vintage champagne glass
Method of elaboration -
Mixing glass for cocktail base and shaker for egg foam
Making the cocktail -
First, refresh your glass by filling it with ice.
In a mixing glass crush the fresh blackberries, add the balsamic vinegar to the blackberries, Chambord liqueur and vodka.
Fill the mixing glass 2/3 full with ice. Mix everything together with the mixing spoon for 8 to 10 seconds.
Once the cocktail is well refreshed, pour it into the glass and add the black pearl crémant de Bordeaux white.
In a shaker, pour the egg whites, agave syrup and Cherry bitter.
Shaker vigorously and pour the egg mousse over the top of your cocktail.
