Bonnet-Ponson Champagne 1er Cru Cuvée Perpetuelle Extra Brut

€42.50
+-

description

Details of wine

In 1956, from the union between André Bonnet and Monique Ponson, the Domaine Bonnet-Posson was born which throughout its history has seen its fame increase as Recoltant Manipulant.

Today the fifth and sixth generations are at the helm of the Domaine and have promoted low-impact cultivation by starting in 2013 the conversion of the terroirs to certified organic agriculture.

Love for their land, enhancement of the qualities of the wines, are fundamental values ??of the company philosophy that leads to work with respectful and sustainable methods in the vineyards and cellars.

The soils on which the vineyards grow are a unique combination of elements that give rise to wines with a distinct personality.

Starting from the harvest, each phase of winemaking is designed to preserve the aging potential of the wine and reveal its natural quality using soft and delicate methods.

Champagne 1er Cru Cuvée Perpetuelle Extra Brut is obtained with equal parts of Pinot Noir, Meunier and Chardonnay, harvested in the Cru vineyards of Chamery, Vrigny and Coulommes la Montagne.

Full-bodied and aromatically intense, the cuvée derives its identity from the limestone clay and sandy terraces of the 'petite mountains'.

A wine that represents a true reminder of the wine history of the Domaine and allows to preserve the style of the house.

FREE SHIPPING ON ORDERS OVER 49 EURO

Smell

Al naso, frutta bianca e agrumi si fondono con note candite, Mirabelle mature e aromi di nocciola.

Taste

Freschezza nell'attacco, media struttura.

Pairings

Lumache in crema di erba cipollina.

Details

Features

YEAR NV
VINES 30% Chardonnay, 40% Pinot Nero, 30% Pinot Meunier
ALCOL 12.50
FORMAT 0,75 L Standard
COLLECTED Manuale e pressatura dell'uva entro 4 ore.

Details

Informations

CLASSIFICATION AOC Champagne
TEMPERATURE 6-8
LOCATION Chamery (France)
GROUND Sabbie silicee e calcaree, terreni limosi/argillosi su sottosuolo calcareo e argillosi con frammenti di macine.
REFINEMENT Sui lieviti 7 mesi prima dell'assemblaggio con il vino di riserva. 4 anni in bottiglia. Nessuna fltrazione, minimo uso di solfiti (meno di 40 mg/L).
WINEMAKING Prima fermentazione in vari contenitori: serbatoio inox (85%), in botti di legno da 228l (15%). Fermentazione malolattica parzialmente svolta.

Details

Awards

User Reviews:

There are no reviews for this wine yet. Let us know your opinion!

CELLAR

Name: Bonnet-Ponson
Start-up year: 1862
Address: 9 Chemin du Peuplier - Chamery (France)
Web Site: https://www.champagne-bonnet-ponson.com/en/champagne-bonnet-ponson/

Since 1862, our family has been crafting champagne in Chamery, with Grégoire Bonnet as one the first recoltant manipulants of the village. After him, Jules Bonnet extended the domain by purchasing more parcels in Chamery and installing a 5500 kg wooden press powered by human strength, before the electricity reached the village, around 1902. His son Raoul moved to another location in the village after the destruction of the family cellar by a Second World War bombing. He then initiated the construction of our present caves to store his small production of about 5000 bottles a year. He was quickly join by his son André, who was in charge of ploughing the family vines with his two horses at the age of 14. In the year 1956, André Bonnet met Monique Ponson, herself being from a winegrower’s family of Vrigny, another village of the Montagne de reims. With their union, André and Monique started the domain Bonnet- Ponson, growing few plots of Meunier and Pinot noir in Chamery, Vrigny and Coulommes la Montagne. After a life of hard work, the surface of the vineyards was extended to 9 hectares, planted with the three grape varieties in equal parts. In a constant search for quality, André and Monique also increased the capacity of the cellars, digging the new caves by themselves, in Chamery’s sandy ground, in order to age their Champagne longer. When their son Thierry joined the domain in 1979, all the step of champagne making were already being processed by the family and their 3 workers, including bottling and disgorging “a la volée” of the 70 000 bottles produced per year. During 30 years, Thierry Bonnet continued the development of the domain with the construction of new caves and the addition of one more hectare to the vineyard, several new parcels in the villages of Chamery, Vrigny and Verzenay. After studying oenology and working as a red wine maker in the southwest of France, Cyril Bonnet joined the family domain in 2013, starting at the same time all of the vineyard began conversion to the organic method of cultivation.