Andre Beaufort
Champagne Polisy Brut Nature Reserve
Regular price
€69,00
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| Denomination | AOC Champagne Reserve Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Champagne region (France) |
| Grape varieties | 80% Pinot Nero, 20% Chardonnay |
| Aging | The bottles remain like this for months or years. Champagne legislation requires a minimum of fifteen months for a non-vintage and three years for a vintage. But a vintage Champagne starts to blossom at least after five years on its lees. At this point, the addition of 'liqueur d'expedition', based on concentrated grape juice, takes place to obtain Brut, Demi Sec or even Doux. |
Description
Organic Champagne made using the classic method without dosage, produced by André Beaufort in the Champagne region of France. An authentic expression of the terroir, with aromas of yellow fruit and wild herbs. The pastry-making influences remain more in the background. In 1969, André Beaufort discovered an allergy to synthetic products, which began his unconventional journey with organic farming. On the palate, it is creamy, fresh, opulent, yet refined, with beautiful persistence and remarkable minerality. A unique sensory experience that celebrates the purity and elegance of champagne.
Awards
-
91/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
Tasting notes
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
10 - 15 years
Producer
Andre Beaufort
From this winery
- Bottles produced: 1.969
In 1969, André Beaufort discovered an allergy to the synthesis products, which started his unconventional path of organic farming. Since then, six hectares and a half of vineyards in Champagne, partly in Grand Cru at Ambonnay and partly in Polisy, in the Aube, have not received any treatment. Soil preparation (zappatura) and use of vegetable and animal compost to maintain the humus necessary for life. For many years, Beaufort has experienced homeopathy and aromatherapy to combat resistance to fungal diseases, such as deworming, minimizing the use of copper and sulfur (tolerated by biological discipline). "I personally realize mixtures and dilutions of essential plants and oils," says Jacques Beaufort.
A peculiarity: the wines are still "to the volley", not folklore, but because Beaufort breathes once more the wine of each bottle can understand and perfect it. In order not to use herbicides but contain weeds, we work the soil with the hoe, taking care not to inhale the vine roots. The soil is enriched with vegetable compost produced in the company enriched with meat and bone and blood meal. This preparation is scattered across all vineyards by protecting it from drought and helping to maintain the amount of humus needed for soil organic. Erosion is virtually nothing because soil, thanks to compost, mechanical machining and the presence of organisms such as earthworms, is permeable and well drained so that the enrichment of groundwater groundwater (minimizing the effects of floods and droughts) .
In the vineyards you work all year long. In February and March, after frost, the pruning works begin to contain yields and get better ripening. At the beginning of June, the branches of the vineyard were linked to parallel iron wires, then shredded several times during the summer. Towards the middle of June, after flowering, it is possible to evaluate the yields of the vintage. In organic agriculture production is lower. In the first years of conversion, yields declined by one third.
The main fungal diseases are mildew and oidio. For their treatment, biological regulation allows the use of copper and sulfur. However, these products have a certain toxicity that creates imbalance in wildlife. For this reason, the Beaufort since 1974 have experimented with the use of essential oils that limit the development of diseases and since 1980 have explored the field of homeopathy. It must be acknowledged, however, that in some climatically difficult times, nature affirms its supremacy. The biggest losses are caused in the spring because of frosts that weaken the vine and make it more susceptible to fungal diseases. Approximately one hundred days after flowering began harvest, from mid September to early October. The date is set by prefecture ordinance but the Beaufort evaluates the maturation.
The pressing of grapes is carried out immediately after harvesting. The must flows from the press into the decanting tanks where it will remain at least 12 hours so that all solid elements settle down. Often a second "blur" is performed. The must is then poured into barrels or tubs where alcoholic fermentation is triggered by indigenous yeasts. Once the fermentation has been completed and a quiet wine is obtained, during the winter, it is poured. To avoid using too much SO2, in the spring let malolactic fermentation spontaneously activate. This second fermentation softens the wine slightly, which is why many "maison" re-enter it, but Beaufort thinks that "everybody has his style". At this point bottling takes place, with the addition of unrefined cane sugar or concentrated grape must and natural yeasts. The bottles remain so for months or years. Champagne legislation requires a minimum of fifteen months for a non-millennium and three years for millennia. But a vintage Champagne flourishes at least five years on its yeast. The elimination of the deposit (mouthpiece) is carried out by hand at "the vole" after about a month of "remuage" stirring on the "pupitre" to converge the "bottom" towards the neck of the bottle. During this process wine is oxygenated, contributing to its development. However, this oxygenation must be limited to avoid undesirable oxidation phenomena. Read more
A peculiarity: the wines are still "to the volley", not folklore, but because Beaufort breathes once more the wine of each bottle can understand and perfect it. In order not to use herbicides but contain weeds, we work the soil with the hoe, taking care not to inhale the vine roots. The soil is enriched with vegetable compost produced in the company enriched with meat and bone and blood meal. This preparation is scattered across all vineyards by protecting it from drought and helping to maintain the amount of humus needed for soil organic. Erosion is virtually nothing because soil, thanks to compost, mechanical machining and the presence of organisms such as earthworms, is permeable and well drained so that the enrichment of groundwater groundwater (minimizing the effects of floods and droughts) .
In the vineyards you work all year long. In February and March, after frost, the pruning works begin to contain yields and get better ripening. At the beginning of June, the branches of the vineyard were linked to parallel iron wires, then shredded several times during the summer. Towards the middle of June, after flowering, it is possible to evaluate the yields of the vintage. In organic agriculture production is lower. In the first years of conversion, yields declined by one third.
The main fungal diseases are mildew and oidio. For their treatment, biological regulation allows the use of copper and sulfur. However, these products have a certain toxicity that creates imbalance in wildlife. For this reason, the Beaufort since 1974 have experimented with the use of essential oils that limit the development of diseases and since 1980 have explored the field of homeopathy. It must be acknowledged, however, that in some climatically difficult times, nature affirms its supremacy. The biggest losses are caused in the spring because of frosts that weaken the vine and make it more susceptible to fungal diseases. Approximately one hundred days after flowering began harvest, from mid September to early October. The date is set by prefecture ordinance but the Beaufort evaluates the maturation.
The pressing of grapes is carried out immediately after harvesting. The must flows from the press into the decanting tanks where it will remain at least 12 hours so that all solid elements settle down. Often a second "blur" is performed. The must is then poured into barrels or tubs where alcoholic fermentation is triggered by indigenous yeasts. Once the fermentation has been completed and a quiet wine is obtained, during the winter, it is poured. To avoid using too much SO2, in the spring let malolactic fermentation spontaneously activate. This second fermentation softens the wine slightly, which is why many "maison" re-enter it, but Beaufort thinks that "everybody has his style". At this point bottling takes place, with the addition of unrefined cane sugar or concentrated grape must and natural yeasts. The bottles remain so for months or years. Champagne legislation requires a minimum of fifteen months for a non-millennium and three years for millennia. But a vintage Champagne flourishes at least five years on its yeast. The elimination of the deposit (mouthpiece) is carried out by hand at "the vole" after about a month of "remuage" stirring on the "pupitre" to converge the "bottom" towards the neck of the bottle. During this process wine is oxygenated, contributing to its development. However, this oxygenation must be limited to avoid undesirable oxidation phenomena. Read more
Champagne region
Starters
Pasta
Fish
Shellfish
Cheese
| Name | Andre Beaufort Champagne Polisy Brut Nature Reserve |
|---|---|
| Type | White organic classic method sparkling wine pas dosé |
| Denomination | Champagne AOC |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 80% Pinot Nero, 20% Chardonnay |
| Country | France |
| Region | Champagne region |
| Vendor | Andre Beaufort |
| Story | In 1969, André Beaufort discovered an allergy to synthetic products, which began his unconventional path of organic farming. |
| Origin | Six and a half hectares of vineyards in Champagne, partly Grand Cru in Ambonnay and partly in Polisy, in the Aube, have not received any treatment |
| Soil composition | Working the soil (hoeing) and using plant and animal compost to maintain the humus necessary for life. For many years Beaufort experimented with homeopathy and aromatherapy to combat resistance to fungal diseases such as downy mildew, thus minimising the use of copper and sulphur (tolerated by the organic discipline). 'I personally make mixtures and dilutions of plants and essential oils,' says Jacques Beaufort. Erosion is practically zero because the soil, thanks to compost, mechanical tillage and the presence of organisms such as earthworms, is permeable and well drained, which facilitates the enrichment of underground water tables (minimising the effects of floods and droughts). In order not to use herbicides but to contain weeds, the soil is worked with a hoe, taking care not to damage the vine roots. The soils are enriched with vegetable compost produced on the farm enriched with meat and bone and blood meal. This preparation is spread over all the vines, protecting them from drought and helping to maintain the amount of humus needed for the soil's biological activity. |
| Production technique | The main fungal diseases are downy mildew and powdery mildew. For their treatment, the organic specification allows the use of copper and sulphur. However, these products have a certain toxicity that creates an imbalance for wildlife. That is why, since 1974, the Beauforts have been experimenting with the use of essential oils that limit the development of diseases, and since 1980 they have been exploring the field of homeopathy. However, it must be recognised that in some climatically difficult years, nature asserts its supremacy. The greatest losses occur in the spring period due to frost, which weakens the vine and makes it more susceptible to fungal diseases. Approximately one hundred days after flowering, the grape harvest begins, from mid-September to early October. The date is set by order of the prefecture, but the Beauforts mainly assess ripeness. In the vineyards, work is done all year round. In February and March, after the frost, pruning work begins in order to contain yields and achieve better ripeness. At the beginning of June, the branches in the vineyard are tied to parallel iron wires, then during the summer they are pruned several times. Around the middle of June, after flowering, the yields of the year can be assessed. In organic farming, production is lower. In the first years of conversion, yields dropped by a third. A special feature: the wines are still disgorged 'à la volée', not out of folklore, but because Beaufort, breathing the wine from each bottle once more, can understand and perfect it. The removal of the deposit (disgorging) is done by hand "a la volée" after about a month of agitation "remuage" on the "pupitre" to make the "bottom" converge towards the neck of the bottle. During this process, the wine is oxygenated, contributing to its development. However, this oxygenation must be limited to avoid unwanted oxidation phenomena |
| Wine making | The grapes are pressed immediately after harvest. The must flows from the press into decanting tanks where it remains for at least 12 hours so that all solid elements settle. A second 'racking' is often carried out. The must is then racked into barrels or tanks where alcoholic fermentation triggered by indigenous yeasts takes place. Once fermentation is complete and a still wine is obtained, a racking is carried out during the winter. In order not to use too much SO2, malolactic fermentation is allowed to start spontaneously in spring. This second fermentation slightly deacidifies the wine, which is why many 'maisons' reacidify it, whereas Beaufort thinks that after all 'everyone has their own style'. At this point, bottling takes place, with the addition of unrefined cane sugar or concentrated grape must and natural yeasts. |
| Aging | The bottles remain like this for months or years. Champagne legislation requires a minimum of fifteen months for a non-vintage and three years for a vintage. But a vintage Champagne starts to blossom at least after five years on its lees. At this point, the addition of 'liqueur d'expedition', based on concentrated grape juice, takes place to obtain Brut, Demi Sec or even Doux. |
| Allergens | Contains sulphites |