Founded in 1928 by Claude-Henri Trénel, who was later joined by his son, André, the Trénel Fils estate is now run by Hervé de Boissieu and Bruno Chambe, a nephew of André Trénel. The fruit for their Crème de Cassis de Bourgogne liqueur comes from the limestone-rich soil of Burgundy. Harvested at the peak of maturity in the summer, the fruit produces a high intensity yet beautifully balanced Crème de Cassis. The fruit for the liqueur, ""Maison de Lamartine,"" is named in honor of 19th century poet, diplomat and historian Alphonse de Lamartine. His family home is featured on the label. In Crème de Cassis, the fruit doesn't ferment; it is simply crushed a bit and put into neutral spirits to macerate for 1-6 months before straining, pressing and filtering. Sugar is then added to produce a liqueur ready for bottling. The final product is almost completely determined by the quality of the fruit that begins the process. Burgundy is the cassis capital of the world, and Trénel Fils is one of the finest artisanal producers of this sweet, dense liqueur. Crème de cassis is traditionally used for kir or kir royale, white and sparkling wine apéritifs.


Farming and vinification practices: Sustainable