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Vincent Brochet Champagne B.S.A. Extra Brut

€38.58
+ -

Description

Details of wine

Vigneron Artisan are a series of producers who want to experiment with innovative cuvées with full respect for nature and the characteristics of the terroir.

Among these we find Vincent Brochet who owns 14 plots in the Domaine Le Croix property, grown with the 3 traditional vines for making Champagne.

The vines are worked by hand without the use of chemical agents and all this is evidenced by the two certifications "HVE Haute Valeur Environnementale" and Viticulture Durable Champagne ".

This is why Domaine everything comes from nature, only by respecting it will grapes of optimal quality be produced.

The BSA Extra Brut Champagne, thanks to its low sugar content, is lively, fresh and full of minerality and lightness of a great Champagne.

 

SPEDIZIONE GRATUITA PER ORDINI SUPERIORI AI 79 EURO

Color

Giallo paglierino.

Smell

Nota di frutta a polpa bianca, arricchita da una sfumatura di agrumi e cenni ai lieviti.

Taste

Di medio corpo, equilibrato e fine, con un sorso connotato da una piacevole verve acida, che rende la beva al palato snella.

Details

Features

YEAR NV
VINES 10% Chardonnay, 80% Pinot Nero, 5% Pinot Meunier
ALCOL 12.00
FORMAT 0,75 L Standard

Details

Informations

CLASSIFICATION AOC Champagne
TEMPERATURE 6-8
LOCATION Écueil (France)
GROUND Suoli prevalentemente sabbiosi.
ANNUAL PRODUCTION 0
WINEMAKING Vengono utilizzati lieviti selezionati. La fermentazione malolattica viene svolta per tutti i vini.
PRODUCTION Diserbo meccanico. Nessun diserbante chimico, pesticidi o fertilizzanti chimici.
PERLAGE Perlage fine e persistente.

Details

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Name: Vincent Brochet
Start-up year: 1721
Address: 28 rue de Villers-aux-Nœuds - Écueil (France)
Web Site: www.champagne-vincent-brochet.com/en

I choose a simple and ancestral winemaking. I have the wish to reveal the personality of each terroir, grape or year : « years go by and are not alike ». Grapes are picked at high maturity to avoid adding sugar for the fermentation. The whole fermentation takes place in old oak barrels; wood comes from the Mountain of Reims. Fermentation starts spontaneously thanks to natural yeast in the must (indigen yeasts). Second fermentation is controlled in order to preserve freshness and vivacity to the wine. Then wine matures (ripens) 9 months on lees in barrels till the bottling. Our aim is to sublimate what the Nature gave to us ! (Gaspard Brochet)