Andre Beaufort
Champagne Ambonnay Grand Cru Reserve Brut
| Denomination | AOC Champagne Grand Cru Reserve Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Champagne region (France) |
| Grape varieties | Chardonnay, Pinot Nero |
| Aging | Extended ageing on the lees; riddling and disgorgement partly done by hand |
- Grand Cru Origin: Grapes sourced from Ambonnay, Champagne, showcasing the distinctive character of the region
- Brut Nature: No added sugars, dry and linear, with zero residual sugar
- Blend: A combination of Chardonnay and Pinot Noir, cultivated according to organic and biodynamic principles
- Tasting Notes: Hints of candied fruit and citrus; fine bubbles; fresh, mineral and persistent flavour
- Serving and Pairings: Serve at 6-8°C; suitable for starters, shellfish, lean fish and cheeses
Description
What kind of wine is it
The Champagne by Andre Beaufort is an elegant Traditional Method sparkling wine, created from a meticulous blend of Chardonnay and Pinot Noir grapes. In the glass, the Champagne displays a bright straw yellow colour, enlivened by a fine and persistent perlage. The aromatic profile reveals a complex bouquet, characterised by notes of candied fruit and fresh citrus accents. On the palate, it stands out for the complete absence of dosage, typical of Brut Nature, offering a fresh, mineral sip with great persistence, ideal paired with shellfish and cheeses, served between 6 and 8°C.
Where does it come from
The grapes come from the prestigious vineyards of Ambonnay Grand Cru, located in the renowned Champagne region. This area imparts a unique identity to the glass, defined by profound minerality. The Andre Beaufort winery cultivates the vines according to biodynamic principles, working the soil manually and using only natural treatments. This respectful approach enhances the pure expression of the terroir, ensuring healthy fruit of exceptional quality.
How is it produced
Production follows the rules of the Traditional Method, with fermentation of the musts entrusted to indigenous yeasts. This is followed by a prolonged ageing on the lees, a stage that significantly enriches the wine's structure. The remuage and disgorgement operations are partly carried out by hand, demonstrating skilful artisanal care. Finally, the decision not to add sugar dosage defines an essential and direct pas dosé profile, capable of transparently expressing the original character of the fruit.
History and Curiosities
The result of the dedication of the Beaufort family, this fine Grand Cru Champagne from Ambonnay enhances the region thanks to strict organic and biodynamic farming. The use of homoeopathic treatments in the vineyard ensures grapes of absolute purity, while fermentation with indigenous yeasts and lengthy ageing produce an elegant pas dosé traditional method, perfected with partially manual riddling and disgorgement. Awarded 92 points by Decanter, this wine boasts vibrant minerality and can evolve beautifully in the cellar for 5-10 years.
Awards
-
92/100
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.
-
91/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
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
- 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 Reserve 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 | Chardonnay, Pinot Nero |
| Country | France |
| Region | Champagne region |
| Vendor | Andre Beaufort |
| Story | History and Curiosities The result of the dedication of the Beaufort family, this fine Grand Cru Champagne from Ambonnay enhances the region thanks to strict organic and biodynamic farming. The use of homoeopathic treatments in the vineyard ensures grapes of absolute purity, while fermentation with indigenous yeasts and lengthy ageing produce an elegant pas dosé traditional method, perfected with partially manual riddling and disgorgement. Awarded 92 points by Decanter, this wine boasts vibrant minerality and can evolve beautifully in the cellar for 5 0 years. |
| Origin | Ambonnay (Champagne), France |
| Production technique | Traditional method (Champagne) |
| Wine making | Traditional method (Champagne) with organic and biodynamic practices; fermentation with indigenous yeasts, prolonged ageing on the lees; partly manual remuage and disgorgement; Brut Nature with zero dosage (pas dosé). |
| Aging | Extended ageing on the lees; riddling and disgorgement partly done by hand |
| Allergens | Contains sulphites |