Vincent Brochet
Champagne Brut B.S.A.
| Denomination | AOC Champagne Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Champagne region (France) |
| Grape varieties | 80% Pinot Nero, 15% Chardonnay, 5% Pinot Meunier |
| Aging | Aged for 9 months on the lees in barrel before bottling and matured for at least 4 years after bottling |
- Cuvée Premier Cru: from Écueil in Champagne, non-vintage brut with an elegant character
- Grapes: 80% Pinot Noir, 15% Chardonnay, 5% Pinot Meunier for a balance between structure and finesse
- Ageing: 9 months on the lees in barrel followed by at least 4 years in bottle
- Sustainable vineyard: mechanical weeding without the use of herbicides, pesticides or chemical fertilisers
- Tasting and serving: golden yellow colour, fine perlage; recommended with shellfish at 6–8 °C
Description
What kind of wine it is
Champagne Brut B.S.A. by Vincent Brochet is a refined Traditional Method sparkling wine, the result of a blend featuring Pinot Noir, Chardonnay and Pinot Meunier grapes. This Premier Cru displays a bright golden yellow hue and a fine, persistent perlage. On the nose, complex aromas of ripe and candied fruit emerge, enriched by mineral nuances and a delicate hint of coffee grounds. On the palate, it reveals an excellent balance, where freshness and savouriness blend harmoniously with the natural softness of the fruit.
Where it comes from
This wine is produced in Écueil, in the heart of the Champagne region. The vineyards, located in areas strictly classified as Premier Cru, are rooted in predominantly sandy soils, which endow the grapes with extraordinary aromatic and flavour finesse. This particular terroir allows Vincent Brochet to obtain a harvest of the highest quality, giving the Champagne a dry, elegant profile and a vibrant structural harmony.
How it is produced
Vineyard management follows sustainable principles, with mechanical interventions that exclude the use of synthetic chemicals. Fermentation occurs spontaneously thanks to indigenous yeasts, entirely in old oak barrels. Subsequently, the wine undergoes malolactic fermentation and rests for nine months on the lees in wood. The prise de mousse takes place according to the Traditional Method, followed by maturation in bottle for at least four years to define its depth and complexity.
History and Curiosities
The Vincent Brochet Brut B.S.A. originates in Écueil as a superb artisanal expression. This iconic cuvée masterfully blends different vintages to create a Premier Cru with genuine charm. Spontaneous fermentation with indigenous yeasts takes place in old oak barrels, also completing malolactic fermentation. Far exceeding the usual fifteen months, this Champagne stands out for its four-year maturation after bottling, offering elegant complexity and a sip of unparalleled vibrancy.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1721
| Name | Vincent Brochet Champagne Brut B.S.A. |
|---|---|
| Type | White green classic method sparkling wine brut |
| Denomination | Champagne AOC |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 80% Pinot Nero, 15% Chardonnay, 5% Pinot Meunier |
| Country | France |
| Region | Champagne region |
| Vendor | Vincent Brochet |
| Story | History and Curiosities The Vincent Brochet Brut B.S.A. originates in Écueil as a superb artisanal expression. This iconic cuvée masterfully blends different vintages to create a Premier Cru with genuine charm. Spontaneous fermentation with indigenous yeasts takes place in old oak barrels, also completing malolactic fermentation. Far exceeding the usual fifteen months, this Champagne stands out for its four-year maturation after bottling, offering elegant complexity and a sip of unparalleled vibrancy. |
| Origin | Écueil, France |
| Soil composition | Predominantly sandy soils |
| Production technique | Mechanical weeding; no chemical herbicides, pesticides or chemical fertilisers. |
| Wine making | Fermentation in old oak barrels with spontaneous start thanks to indigenous yeasts; also use of selected yeasts. Malolactic fermentation carried out for all wines. Second controlled fermentation to preserve freshness and liveliness. Aged for 9 months on the lees in barrel before bottling and matured for at least 4 years after bottling. |
| Aging | Aged for 9 months on the lees in barrel before bottling and matured for at least 4 years after bottling |
| Residual sugar | 9.0 gr/L |
| Allergens | Contains sulphites |