Description
Details of wine
Vincent Brochet's Domaine Les Croix extends over 14 parcels where 3 national vines are grown in 3 different Premeier Cru classified villages.
All the production promoted by Brochet is based on techniques that have the balance between vine and territory as a common element, all this is proven by the two H.V.E. (high environmental value) and V.D.C. (sustainable viticulture of Champagne).
Champagne B.S.A. di Brochet is made with a blend of Chardonnay, Meunier and Pinot Noir and rests on the lees for a period ranging from 36 to 42 months.
The result is a Champagne that lends itself to be consumed in company and that impresses with its freshness and balance.
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Color
Giallo dorato.
Smell
Complesso al naso dove i frutti maturi e canditi si uniscono a ricordi di polvere di caffè e minerali.
Taste
Ottimo l'equilibrio in assaggio dove l'eleganza è il tratto caratterizzante, nel raffinato gioco tra freschezza e sapidità da una parte, morbidezza e frutto dall'altra.
Pairings
Ottimo con tartare di pesce, crostacei e primi di pesce.
Details
Features
| YEAR | NV |
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| VINES | 15% Chardonnay, 80% Pinot Nero, 5% Pinot Meunier |
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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 | Écueil (France) |
| GROUND | Suoli prevalentemente sabbiosi. |
| 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
Awards
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CELLAR
Name: Vincent Brochet
Start-up year: 1721
Address: 28 rue de Villers-aux-Nuds - 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)