Description
Details of wine
A small Maison founded in 1970 a stone's throw from Epernay, in the heart of the Reims mountain, is the place where Antoine Bouvet's production was born.
This Maison is the testimony of how Champagne can be made in the most natural way possible while maintaining a strong personality.
Limited production from ancient vineyards, use of biodynamic methods and spontaneous fermentations describe the low environmental impact philosophy followed by the young producer
The Champagne Millesimé Extra Brut 2014 produced by this small, young but important Maison in only 1000 bottles, is obtained from 50% Pinot Noir and 50% Chardonnay from the 2014 harvests.
A splendid Champagne with surprising elegance.
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Color
Giallo dorato luminoso.
Smell
Note di frutta secca e nocciole, per poi virare verso sfumature più terrose, in cui caffè e spezie si fanno predominanti.
Taste
Ricco ed equilibrato, teso sino al finale, dotato di buona durata.
Details
Features
| YEAR | 2014 |
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| VINES | 50% Chardonnay, 50% Pinot Nero |
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| ALCOL | 12.00 |
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| FORMAT | 0,75 L Standard |
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Details
Informations
| CLASSIFICATION | AOC Champagne |
|---|---|
| TEMPERATURE | 6-8 |
| LOCATION | Mareuil-sur-Ay (France) |
| PERLAGE | Perlage fine e persistente. |
Details
Awards
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CELLAR
Name: Antoine Bouvet
Start-up year: 1970
Address: Mareuil-sur-Ay (France)
Antoine is the grandson of Guy Bouvet, who in 1970 founded the small maison Champagne Guy Bouvet in Mareuil-sur-Ay. We are located in the heart of the Mountain of Reims, a stone's throw from Epernay, where calcareous soils rich in chalk and a lot of champenoise tradition of the highest level predominate. Antoine has clear ideas, despite his young age, and thanks to the grandfather Guy's peasant wisdom, processes his champagnes with great naturalness and thickness. The numbers are very limited, no more than 600 bottles per cuvee. The heritage of vineyards and limited but of great quality. On average old plants that are managed with great sensitivity applying biodynamic methods. Same philosophy that applies in the cellar, spontaneous fermentation and the least possible intervention. Certainly one of those names that are establishing themselves among the "very young".