Domaine Vouette et Sorbee
Champagne Blanc d'Argile Brut Nature
| Denomination | AOC Champagne Blanc de Blancs Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Champagne region (France) |
| Grape varieties | 100% Chardonnay |
| Aging | Aged in oak barrels and then on the lees; hand riddling; disgorgement à la volée |
- Grape variety and style: 100% Chardonnay, Champagne AOC, Brut Nature with no dosage
- Method: Pressed in chestnut, aged in 400L barrels, indigenous yeasts
- Aroma and colour: White flowers, citrus and meringue; bright straw yellow
- Taste and perlage: Fresh and mineral; fine and persistent bubbles, dry palate
- Certifications: Organic and Demeter biodynamic; Robert Parker 91, Wine Spectator 93
Description
What kind of wine is it
Vouette et Sorbée Champagne Blanc d’Argile Brut Nature is a Blanc de Blancs that expresses the purity of Chardonnay. Crafted according to the principles of the Traditional Method, it appears in the glass with a bright straw yellow colour, animated by a fine and persistent perlage. The bouquet reveals clear notes of white flowers and citrus nuances, finishing with a delicate hint of meringue. On the palate, the complete absence of dosage enhances a profound mineral freshness, ensuring a dry, harmonious sip with remarkable length of flavour.
Where does it come from
This sparkling wine originates in Buxières-sur-Arce, in the heart of Champagne. The vines sink their roots into Kimmeridgian soils and Portlandian plateaus of the Upper Jurassic, terrains capable of imparting a distinctive savoury character to the wine. The area's cool climate is essential for preserving the natural acidity of the grapes. The Vouette et Sorbée estate manages the vineyards following the principles of biodynamic agriculture, respecting the ecosystem's balance through the use of composting and the exclusion of synthetic chemical products.
How is it produced
Production begins with manual harvesting and gentle vertical pressing. After the natural settling of the musts, fermentation in oak barrels is initiated using only indigenous yeasts. In spring, natural malolactic fermentation occurs, followed by a long maturation on the lees as required by the Traditional Method. The process is completed with manual riddling and the traditional disgorgement à la volée. Offered without any added sugars, this Brut Nature delivers a vibrant gustatory tension and a pronounced aromatic clarity.
History and Curiosities
Originating from Buxières-sur-Arce and born on Kimmeridgian slopes, this precious Champagne Blanc de Blancs takes its name from the very clay that shapes its essence. Since 2004, it has been an icon of Domaine Vouette et Sorbée, the result of a decision to showcase Chardonnay in a terroir historically dedicated to Pinot Noir. The 21-year-old vines, cultivated under strict organic and biodynamic practices, yield a most pure nectar. The utmost respect for the land translates into unparalleled elegance, confirmed by prestigious international awards.
Awards
-
91/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
93/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Hectares: 5
The grape variety, currently dominated by Pinot Noirs, is slowly evolving towards more Chardonnay because of our Chablisian proximity: pedology, climate, fauna, flora, density of plantation, internal surface of clays. All the year we are five to work, helped during the shots by some friends, students, brothers-in-law, family and trainees. The culture is very worried, the composts fermented at the end of the vine, the heavy tractor gone, the fruit trees replanted, the cows tamed, in short ... that happiness!
The domain is certified Organic Farming and DEMETER by Quality France since 1998. Nothing chemical, synthetic zero, only life !!! The picking is manual and spread over about 3 weeks. A traditional vertical chestnut provides pressing. From this stage everything is simple: without pumping, the juices are decanted and go down in the barrels of 400 liters, pieces or leaflets ... to the choice. The fermentations are done thanks to the yeasts present on the berry pruine.
The breeding continues until the spring which will naturally start the malolactic fermentations. Then rest the setting, the foam on slats, riddling on desks, disgorging on the fly, finally the dressing. All cellar operations are done by the people who work the vineyards of the estate in order to be fully aware, involved and proud of themselves. Read more
| Name | Vouette et Sorbee Champagne Blanc d'Argile Brut Nature |
|---|---|
| Type | White organic classic method sparkling wine pas dosé |
| Denomination | Champagne AOC |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Chardonnay |
| Country | France |
| Region | Champagne region |
| Vendor | Domaine Vouette et Sorbee |
| Story | History and Curiosities Originating from Buxières-sur-Arce and born on Kimmeridgian slopes, this precious Champagne Blanc de Blancs takes its name from the very clay that shapes its essence. Since 2004, it has been an icon of Domaine Vouette et Sorbée, the result of a decision to showcase Chardonnay in a terroir historically dedicated to Pinot Noir. The 21-year-old vines, cultivated under strict organic and biodynamic practices, yield a most pure nectar. The utmost respect for the land translates into unparalleled elegance, confirmed by prestigious international awards. |
| Origin | Buxières-sur-Arce (France) |
| Climate | Cool climate |
| Soil composition | Predominantly Kimmeridgian slopes; some Portlandian plateaux (Upper Jurassic Champagne soils) |
| Yield per hectare | Up to 30 hl/ha |
| Production technique | Traditional method (traditional sparkling winemaking); traditional vertical pressing in chestnut; fermentation in 400 L barrels with indigenous yeasts; manual riddling; disgorgement by hand; brut nature with no dosage |
| Wine making | Traditional method. Traditional vertical pressing in chestnut; musts decanted without pumping; fermentation in 400 L barrels with indigenous yeasts; natural malolactic fermentation in spring; ageing in oak barrels and then on the lees; manual riddling; disgorgement à la volée; brut nature without dosage. |
| Aging | Aged in oak barrels and then on the lees; hand riddling; disgorgement à la volée |
| Allergens | Contains sulphites |