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  • Recoltant manipulant

  • Organic

Etienne Sandrin Champagne a Travers Celles Extra Brut

€58.38
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Description

Details of wine

There are no reserve wines, so it's an undeclared vintage. For Pinot Noir the grapes come from the parcels MouilleBrant, south exposure, and Vieux Moulin, northeast exposure. While the Pinot Blanc comes entirely from the parcel Grille Besace, west exposure, very ventilated. They are parcels that cross the village of Celles-surOurce and this fact also gives the name to the Champagne. There is an underlying freshness that becomes the leitmotif of the wine.

SPEDIZIONE GRATUITA PER ORDINI SUPERIORI AI 79 EURO

Color

Giallo dorato cristallino e luminoso.

Smell

Al naso si aggiungono quelle note di frutta fresca e di fiori bianchi, tiglio in particolare. Sorso elegantissimo e bollicine impercettibili, quasi a segnare un equilibrio che non può essere disturbato fra aria, bicchiere, Champagne, in una consecutio logica da non interrompere.

Taste

In bocca è elegante, con trama minerale e speziata che gli dona buona persistenza.

Pairings

Perfetto in abbinamento ai crudi di mare, è ottimo con il carpaccio di gamberi rossi con maionese corallo.

Details

Features

YEAR NV
VINES 20% Chardonnay, 80% Pinot Nero
ALCOL 12.00
FORMAT 0,75 L Standard

Details

Informations

CLASSIFICATION AOC Champagne
TEMPERATURE 6-8
LOCATION Celles-sur-Ource (France)
PERLAGE Perlage fine e persistente.

Details

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Name: Etienne Sandrin
Cultivated hectares: 10
Address: Celles-sur-Ource (France)

In 2006, Anne and Étienne Sandrin, Agronomist Engineer, she, a legal lawyer, decided to resume the vineyards of the Sandrin family, motivated by the desire to create the project of life for them and their family. From 2006 to 2013 they always sold the grapes improving, year after year, the cultivation systems of the vines until, in 2013, they started in a very conscious way, the biological conversion and, the following year, the biodynamic one. They have 10ha of vines divided into 80% Pinot Noir, 20% Pinot Blanc, Chardonnay is in almost ridiculous amounts (0.2 ha), but they only work in quantities to get 10,000 bottles. The rest is still partly sold and partly kept in tanks for the production of the next cuvée. There are 12 parcels of which the grapes are harvested and which, year after year, will be vinified separately to give rise to new wines. They do not use wood, they do not use sugar and, in general, nothing that could change the taste of bottled grapes. In this they are very radical. It's not all roses and flowers because, as Anne says, if you want to make serious biodynamics you're seriously penalized. 2016 and 2017 were very difficult and critical harvests and 2018, unfortunately, looks a lot like us.