De Sousa
Champagne Grand Cru Blanc de Blancs Reserve Extra Brut
| Denomination | AOC Champagne Grand Cru Blanc de Blancs Reserve Extra Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Champagne region (France) |
| Grape varieties | 100% Chardonnay |
| Aging | Ageing on the lees for 36 months |
- Grape and style: 100% Chardonnay Grand Cru, Blanc de Blancs Extra Brut with 5 g/l residual sugar
- Grand Cru origin: Sourced from Avize, Cramant, Oger, Chouilly and Le Mesnil-sur-Oger
- Vinification: Traditional method in stainless steel and barrique, fermentation with indigenous yeasts
- Ageing: 36 months on the lees, characterised by a fine and persistent perlage
- Tasting notes: hints of flowers, white peach, brioche and honey, with a mineral and dry finish
Description
What kind of wine it is
Champagne De Sousa Extra Brut Reserve Grand Cru Blanc de Blancs expresses the purity of the Côte des Blancs. Made exclusively from Chardonnay grapes using the Traditional Method, it reveals a distinctly mineral profile. In the glass, it displays a golden colour with green highlights and a fine, persistent perlage. On the nose, elegant floral notes, white peach, dried fruit and eucalyptus emerge, enriched by hints of roasted coffee. The palate offers a creamy texture, where hints of honey and brioche blend with the freshness of ripe citrus fruits. The sip is taut and vibrant, with a dry finish supported by a deep saline tension.
Where it comes from
This Blanc de Blancs originates from historic Grand Cru vineyards located in Avize, Cramant, Oger, Le Mesnil-sur-Oger and Chouilly. De Sousa cultivates vines over forty years old, whose roots draw from the chalky soil the intense aromatic richness typical of Chardonnay. The estate operates according to the principles of sustainable agriculture and is certified organic and biodynamic. In the vineyard, horses are still used to preserve the softness of the soil and promote vineyard biodiversity, thus ensuring healthy grapes with a strongly distinctive character.
How it is produced
Production begins with an extremely careful manual harvest. Fermentation takes place in both steel tanks and barrels, activated exclusively by indigenous yeasts. The cuvée gains complexity and structure thanks to a skilful blend of reserve wines. The prise de mousse, an integral part of the Traditional Method, initiates a thirty-six month maturation on the lees, essential for developing a fine perlage and elegant aromatic layering. The low dosage of the Extra Brut style delivers a rigorous and clean sip, capable of fully enhancing the clear minerality of the terroir.
History and Curiosities
Founded in Avize, the De Sousa & Fils maison cultivates historic Grand Cru vineyards in the Côte des Blancs, following organic and biodynamic practices. This refined Blanc de Blancs is produced from old vines still tended with the help of horses, revealing the purest essence of Chardonnay. The meticulous blend, enriched with reserve wines, matures for 36 months on the lees. The result is an Extra Brut Champagne of rare elegance, enhanced by a fine and persistent perlage that envelops the palate with silky notes of brioche and a deep, vibrant minerality on the finish.
Awards
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91/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
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93/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
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92/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
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91/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Oenologist: Erik De Sousa
- Bottles produced: 75.000
- Hectares: 11
This is a fine and enlightened winemaker, but also a very talented winemaker, so today its about 75,000 bottles produced are currently literally fought over by enthusiasts. The De Sousa family owns 11 hectares subdivided into 42 parcels, planted with 8,000 plants / ha and with an average age of 45 years. Since 1989, Erick has started converting vines to AB (Agriculture Biologique), ending in 1999, and using the horse instead of tractors. It is, in short, a true "bio", but it is far from the slogans and, above all, it is with such skill that its champagne are neither rustic nor improbable.
In the cellar, the grapes are fermented partly in steel and partly in barrique, using only indigenous yeasts when possible. De Sousa produces an additional 30,000 bottles with the most accessible Zoémie De Sousa brand. Read more
| Name | De Sousa Champagne Grand Cru Blanc de Blancs Reserve Extra Brut |
|---|---|
| Type | White organic classic method sparkling wine extra brut |
| Denomination | Champagne AOC |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | France |
| Region | Champagne region |
| Vendor | De Sousa |
| Story | History and Curiosities Founded in Avize, the De Sousa & Fils maison cultivates historic Grand Cru vineyards in the Côte des Blancs, following organic and biodynamic practices. This refined Blanc de Blancs is produced from old vines still tended with the help of horses, revealing the purest essence of Chardonnay. The meticulous blend, enriched with reserve wines, matures for 36 months on the lees. The result is an Extra Brut Champagne of rare elegance, enhanced by a fine and persistent perlage that envelops the palate with silky notes of brioche and a deep, vibrant minerality on the finish. |
| Origin | Cramant, Avize, Oger, Le Mesnil-sur-Oger |
| Plants per hectare | 8000 plants per hectare |
| Production technique | Classic method (second fermentation in the bottle according to the traditional method) |
| Wine making | Fermentation partly in stainless steel tanks and partly in barriques; use of indigenous yeasts when possible; vinified and matured in tanks to preserve freshness; second fermentation in bottle according to the traditional method. |
| Aging | Ageing on the lees for 36 months |
| Allergens | Contains sulphites |