Vouette et Sorbee Champagne Brut Nature Texture

€107.36
+ -

Description

Details of wine

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Color

Giallo paglierino intenso.

Smell

Vino teso e nervoso, con un'immagine gustolfattiva ampia.

Taste

Consistente al palato, ha un frutto elegante che ricorda la prugna e il ribes, una florealità selvatica di fiori di campo, margherite e gerbere, accompagnata da una netta e sapida mineralità.

Details

Features

YEAR NV
VINES 40% Chardonnay, 40% Pinot Nero, 20% Pinot Meunier
ALCOL 12.00
FORMAT 0,75 L Standard

Details

Informations

CLASSIFICATION AOC Champagne
TEMPERATURE 6-8
PERLAGE Perlage fine e persistente.

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Name: Domaine Vouette et Sorbée
Cultivated hectares: 5
Address: Buxières-sur-Arce (France)
Web Site: www.vouette-et-sorbee.com

Anchored on the grounds of the Upper Jurassic Champagne, the 5 hectares of vineyards have an average age of 21 years. More than 3/4 of the plantations are on Kimmeridgian hillsides, the last quarter is a fragmented plate in pure Portlandian and receives fine pinots (locality Sorbée). The grape variety, currently dominated by Pinot Noirs, is slowly evolving towards more Chardonnay because of our Chablisian proximity: pedology, climate, fauna, flora, density of plantation, internal surface of clays ... All the year we are five to work, helped during the shots by some friends, students, brothers-in-law, family and trainees. The culture is very worried, the composts fermented at the end of the vine, the heavy tractor gone, the fruit trees replanted, the cows tamed, in short ... that happiness! The domain is certified Organic Farming and DEMETER by Quality France since 1998. Nothing chemical, synthetic zero, only life !!! The picking is manual and spread over about 3 weeks. A traditional vertical chestnut provides pressing. From this stage everything is simple: without pumping, the juices are decanted and go down in the barrels of 400 liters, pieces or leaflets ... to the choice. The fermentations are done thanks to the yeasts present on the berry pruine. The breeding continues until the spring which will naturally start the malolactic fermentations. Then rest the setting, the foam on slats, riddling on desks, disgorging on the fly, finally the dressing. All cellar operations are done by the people who work the vineyards of the estate in order to be fully aware, involved and proud of themselves. Bertrand Gautherot