Baron Albert
Champagne Belle des Valles Brut
| Denomination | AOC Champagne Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Champagne region (France) |
| Grape varieties | Chardonnay, Pinot Meunier, Pinot Nero |
| Aging | Ageing on the lees for approximately 18–24 months (extended contact with the lees). |
- Traditional Method Dry: second fermentation in the bottle and dry dosage (8 g/l)
- Grape composition: Meunier, Chardonnay and Pinot Noir for harmony and refinement
- Aromas: white flowers, green apple, citrus fruits and hints of bread crust
- Flavour and bubbles: fine and persistent perlage, fresh, creamy and mineral taste
- Temperature and pairings: 6–8°C; suitable for sushi, seafood crudités and fresh cheeses
Description
Wine style
Baron Albert's Belle des Valles Brut Champagne is a Champagne with a fresh profile, an expression of its territory. This blend combines the peculiarities of Pinot Meunier, Pinot Noir and Chardonnay, giving life to a harmonious sip. The colour is a brilliant straw yellow, enlivened by a fine and persistent perlage that anticipates a creamy texture on the palate, while on the nose it opens with aromas of green apple and citrus fruits, enriched by nuances of bread crust. In the mouth, it reveals vivacity and a mineral vein, closing with a long and clean finish, thanks to the re-fermentation in the bottle according to the Traditional Method.
Origin
This label is born in the heart of Champagne, a famous region in north-eastern France. The grapes come from the Marne Valley and the Montagne de Reims, areas known for providing structure and elegance. Baron Albert works with dedication to reflect the unique characteristics of the Marne terroir. The geographical peculiarities of these areas contribute to defining the style of the cuvée, ensuring an ideal balance between freshness and the aromatic expression typical of French bubbles.
How it is produced
Production strictly follows the Traditional Method, or Méthode Champenoise. The process involves re-fermentation in the bottle and slow ageing on the lees, an essential step to develop a remarkable aromatic complexity. The ageing lasts for approximately 18-24 months, completing the process with a Brut-style dosage and a residual sugar of 8 g/l.
History and interesting facts
The renowned family house Baron & Filles, based in Charly-sur-Marne, produces this Champagne by combining tradition, innovation, and a deep commitment to the region, with the aim of expressing the authenticity of the Marne terroir.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Hectares: 55
First, Albert and his wife Beatrice, who were at the initiative of the first Champagnes of the House, following a long line of winemakers.
Then his sons: Gilbert, Gervais and Claude, who pursued the large-scale project designed by Albert.
Brilliantly, they passed on an important wine estate to Claire, Lise and Aline: Claude’s daughters.
From the first hectare to the current 55, the family has always followed this moral: to join our forces to grow stronger. And a closer look at this family House greatness allows us to see the infinite work currently continued by the heiresses of Albert Baron. Read more
| Name | Baron Albert Champagne Belle des Valles Brut |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | Champagne AOC |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | Chardonnay, Pinot Meunier, Pinot Nero |
| Country | France |
| Region | Champagne region |
| Vendor | Baron Albert |
| Story | History and interesting facts The renowned family house Baron & Filles, based in Charly-sur-Marne, produces this Champagne by combining tradition, innovation, and a deep commitment to the region, with the aim of expressing the authenticity of the Marne terroir. |
| Origin | Champagne, France (Marne Valley and Montagne de Reims) |
| Fermentation | Approximately 18–24 months |
| Production technique | Traditional method (champenoise method) with secondary fermentation in the bottle and ageing on the lees |
| Wine making | Traditional method (méthode champenoise): secondary fermentation in the bottle with prolonged contact on the lees for approximately 18–24 months. |
| Aging | Ageing on the lees for approximately 18–24 months (extended contact with the lees). |
| Total acidity | 6.2 gr/L |
| Residual sugar | 8.0 gr/L |
| Allergens | Contains sulphites |