Alexandre Chaillon
Champagne Diplodocus Extra Brut
| Denomination | AOC Champagne Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Champagne region (France) |
| Grape varieties | 66% Pinot Nero, 24% Chardonnay |
| Aging | Aged for 12 months in 300-litre sandstone eggs. |
- Brut Nature non-dosed: No dosage, no residual sugars; dry and clean taste
- Grape blend: Pinot Noir and Chardonnay to balance structure and refinement
- Special ageing: 12 months in 300-litre sandstone eggs for a mineral texture
- Aromatic profile: Red fruits and yeast notes; straw yellow colour
- Pairings: Starters, lean fish and cheeses; fine bubbles, 12.5% vol
Description
What kind of wine it is
Champagne Diplodocus Brut Nature by Alexandre Chaillon is an organic sparkling wine produced using the Traditional Method. This blend combines Pinot Noir and Chardonnay, presenting itself in the glass with a straw yellow colour and a fine perlage. On the nose, it opens with distinct aromas of red fruits intertwined with fragrant yeast notes. As a Brut Nature with zero dosage, it offers a dry, fresh and strongly mineral palate, ensuring a clean and precise taste experience.
Where it comes from
This wine is produced in Épernay, representing an authentic expression of Champagne. Specifically, the grapes come from the Coteaux Sud d’Epernay subzone, an area capable of imparting marked tension and a pronounced sense of place. The nature of the soils is directly reflected in the glass, enhancing the clarity of the drinking experience. The choice to offer a non-dosed version fully highlights the local pedoclimatic characteristics, ensuring an organoleptic profile that is always consistent with the Champagne designation region.
How it is produced
Production follows the principles of the Traditional Method, with an approach aimed at preserving the integrity of the original aromas. Vinification and subsequent twelve-month ageing take place in sandstone eggs, a specific technique that encourages mineral expression and defines a precise flavour profile. The absence of residual sugars accentuates the linearity of the structure. Thanks to its essential character, this sparkling wine is perfect for accompanying light starters, cheese selections and dishes based on lean fish.
History and Curiosities
Created in Épernay by Alexandre Chaillon, the Diplodocus is an extraordinary organic Champagne AOC with a distinctive character. This captivating Brut Nature stands out for its meticulous vinification and 12 months of ageing in exclusive 300-litre sandstone eggs. This rare technique enhances the vibrant freshness and minerality of the Pinot Noir and Chardonnay. As a pure zero dosage sparkling wine, it offers the palate an extremely fine perlage with elegant notes of red fruits and yeast, delivering the authentic elegance of the terroir in the glass.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
| Name | Alexandre Chaillon Champagne Diplodocus Brut Nature |
|---|---|
| Type | White organic classic method sparkling wine pas dosé |
| Denomination | Champagne AOC |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 66% Pinot Nero, 24% Chardonnay |
| Country | France |
| Region | Champagne region |
| Vendor | Alexandre Chaillon |
| Story | History and Curiosities Created in Épernay by Alexandre Chaillon, the Diplodocus is an extraordinary organic Champagne AOC with a distinctive character. This captivating Brut Nature stands out for its meticulous vinification and 12 months of ageing in exclusive 300-litre sandstone eggs. This rare technique enhances the vibrant freshness and minerality of the Pinot Noir and Chardonnay. As a pure zero dosage sparkling wine, it offers the palate an extremely fine perlage with elegant notes of red fruits and yeast, delivering the authentic elegance of the terroir in the glass. |
| Origin | Coteaux Sud d'Epernay |
| Fermentation | 12 months |
| Production technique | Traditional method; vinification and ageing for 12 months in 300-litre sandstone eggs |
| Wine making | Vinification in 300-litre sandstone eggs for 12 months. |
| Aging | Aged for 12 months in 300-litre sandstone eggs. |
| Allergens | Contains sulphites |