Andre Beaufort
Champagne Derrière l'Eglise Brut Millesime 2020
Other years:
2015| Denomination | AOC Champagne Blanc de Noirs |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Champagne region (France) |
| Grape varieties | 100% Pinot Nero |
| Other years | 2015 |
- Origin and region: Champagne AOC from Polisy, France; an authentic expression of the local terroir
- Organic viticulture: Grapes grown according to organic and biodynamic principles, crafted by hand
- Production method: Traditional Brut method with bottle refermentation, refined character
- Visual examination: Bright straw yellow colour with a fine and persistent perlage in the glass
- Taste and alcohol: Broad and enveloping profile, freshness and savouriness, long finish; 12% ABV
Description
What kind of wine it is
The Champagne Premier Cru Gaston & Louise Brut Nature, crafted by Henriet-Bazin, expresses the authentic character of the French terroir. This blend combines Pinot Noir and Chardonnay grapes grown in Premier Cru vineyards. Produced using the Traditional Method, it stands out for its lack of dosage, typical of the Brut Nature style, offering a dry and essential flavour profile. In the glass, it displays a bright straw yellow colour, enlivened by a fine perlage. The palate is broad and enveloping, characterised by pronounced freshness, savouriness, and a long, persistent finish.
Where it comes from
This wine originates from the renowned Champagne region in north-eastern France. The Premier Cru classification highlights its origin from vineyards located in the most esteemed plots of the appellation, ensuring an authentic and rigorous expression of the territory. The local soil is faithfully reflected in the glass, giving the Champagne a distinctive savouriness and a well-defined aromatic profile. In these soils, Pinot Noir and Chardonnay benefit from optimal conditions to develop the lively freshness that forms the backbone of this Traditional Method wine.
How it is produced
The Gaston & Louise cuvée is crafted through the rigorous Traditional Method, involving a slow second fermentation in the bottle that creates an elegant and continuous effervescence. The grapes are vinified with the aim of enhancing flavour precision, keeping the wine dry and linear, in full respect of the non-dosed style. This meticulous production process gives the palate a rounded and enveloping dynamic, capable of harmoniously balancing the structural components and concluding the tasting experience with remarkable length.
History and Curiosities
This renowned Champagne is a true tribute to the famous region of Polisy. Born from André Beaufort's dedication to organic and biodynamic viticulture, this elegant Brut Traditional Method reflects a constant pursuit of production excellence. The meticulous artisanal care is expressed in a bright straw-yellow colour, enlivened by an extremely fine perlage. On the palate, it offers an enveloping and savoury experience, where the winery's mastery culminates in an extraordinary persistence of flavour, fully enhancing the authentic French soul.
Tasting notes
Perlage
Color
Taste
Serve at:
06 - 08 °C
Longevity:
10 - 15 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 Derriere l'Eglise Brut Nature 2020 |
|---|---|
| Type | White organic classic method sparkling wine pas dosé |
| Denomination | Champagne AOC |
| Vintage | 2020 |
| 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 renowned Champagne is a true tribute to the famous region of Polisy. Born from André Beaufort's dedication to organic and biodynamic viticulture, this elegant Brut Traditional Method reflects a constant pursuit of production excellence. The meticulous artisanal care is expressed in a bright straw-yellow colour, enlivened by an extremely fine perlage. On the palate, it offers an enveloping and savoury experience, where the winery's mastery culminates in an extraordinary persistence of flavour, fully enhancing the authentic French soul. |
| Origin | Polisy, Champagne, France |
| Production technique | Traditional method |
| Wine making | Traditional method; organic and biodynamic viticulture. |
| Allergens | Contains sulphites |