Andre Beaufort
Champagne Ambonnay Grand Cru Brut Rosé
| Denomination | AOC Champagne Grand Crus Rosè Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Champagne region (France) |
| Grape varieties | 100% Pinot Nero |
- Grand Cru Champagne: Rosé Brut Nature from Ambonnay and Polisy, France
- Grape variety: 100% Pinot Noir from organic and biodynamic cultivation
- Artisanal vinification: traditional method with manual riddling and hand disgorgement
- Aromatic profile: hints of rose and flowers, fruity notes; rich, mineral and persistent taste
- Serving and ageing: temperature 6–8 °C; ageing potential 5–10 years; 12% ABV
Description
What kind of wine is it
Andre Beaufort Champagne Ambonnay Grand Cru Brut Rosé is an organic wine crafted by Andre Beaufort that faithfully expresses the characteristics of Pinot Noir. In the glass, this Champagne displays an intense pink colour with elegant salmon hues. On the nose, it offers clear rose aromas and fragrant floral notes, balanced by lively fruity accents. On the palate, the sip is dry, distinctly rich and mineral, supported by remarkable aromatic persistence. The tasting experience is enlivened by a fine perlage that enhances the balance of the drink.
Where does it come from
The grapes come from vineyards located partly in Ambonnay, classified as Grand Cru, and partly in Polisy. In these areas, the winery adopts strict biodynamic viticulture, excluding the use of herbicides and synthetic chemicals. The management of Pinot Noir involves the use of natural compost and both mechanical and manual soil work. The care of the rows relies on plant-based preparations and targeted practices that protect the ecosystem, ensuring grapes that authentically express the character of the Grand Cru of origin.
How is it produced
Vinification strictly follows the Traditional Method, maintaining an artisanal approach at every stage. Fermentation is triggered exclusively by indigenous yeasts, followed by bottle ageing for the prise de mousse. Operations in the cellar include remuage and manual disgorgement, meticulous interventions essential for the proper clarification of the wine. This process results in a Champagne of great precision, capable of evolving beautifully for several years, ideal to serve at a temperature between 6 and 8 degrees.
History and Curiosities
This refined Rosé Champagne is a tribute to the biodynamic viticulture practised in the crus of Ambonnay and Polisy. André Beaufort cultivates Pinot Noir without synthetic chemicals, favouring natural methods and aromatherapy. The winery’s artisanal philosophy is expressed through the use of indigenous yeasts and a minimal use of sulphites. The entire Traditional Method process, enhanced by manual disgorgement, is carried out with utmost dedication to preserve the rich mineral profile and the elegant rose aromas that make this Grand Cru exceptional.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Bottles produced: 1.969
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
| Name | Andre Beaufort Champagne Ambonnay Grand Cru Brut Nature Rosè |
|---|---|
| Type | Rosé organic classic method sparkling wine brut |
| Denomination | Champagne AOC |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | France |
| Region | Champagne region |
| Vendor | Andre Beaufort |
| Story | History and Curiosities This refined Rosé Champagne is a tribute to the biodynamic viticulture practised in the crus of Ambonnay and Polisy. André Beaufort cultivates Pinot Noir without synthetic chemicals, favouring natural methods and aromatherapy. The winery’s artisanal philosophy is expressed through the use of indigenous yeasts and a minimal use of sulphites. The entire Traditional Method process, enhanced by manual disgorgement, is carried out with utmost dedication to preserve the rich mineral profile and the elegant rose aromas that make this Grand Cru exceptional. |
| Origin | Vineyards partly in Ambonnay (Champagne, France) and partly in Polisy (Champagne, France) |
| Production technique | Traditional method with second fermentation in the bottle, manual riddling and manual disgorgement |
| Wine making | Traditional method (méthode traditionnelle) with secondary fermentation in the bottle; manual riddling and disgorgement; use of indigenous yeasts; limited/minimal sulphites. |
| Allergens | Contains sulphites |