Andre Beaufort
Champagne Polisy Blanc de Blancs Brut Millesime 2018
| 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 | Traditional Champagne method with bottle fermentation, riddling on pupitres and manual disgorgement |
- Grape variety and style: 100% Chardonnay, Blanc de Blancs Brut, traditional method
- Vintage and format: 2018 harvest, 0.75 l bottle, 12% ABV
- Aromatic profile: hints of fruit and flowers, pastry notes, fine perlage
- Taste: fresh, harmonious and mineral palate, refined finish
- Limited production: 1969 bottles, organic, indigenous yeasts, manual disgorgement
Description
What kind of wine is it
Champagne Polisy Blanc de Blancs Brut is a sparkling wine that expresses the pure vocation of Chardonnay. Crafted according to the Traditional Method, it presents a straw yellow hue with bright golden reflections and a fine, persistent perlage. The bouquet weaves delicate fruity and floral aromas with enveloping pastry notes. On the palate, the Champagne reveals a pronounced gustatory tension, offering a fresh, harmonious and distinctly mineral sip. A Blanc de Blancs with a precise sensory identity, ideal for accompanying the most convivial moments.
Where does it come from
This wine is produced in France, in the renowned Champagne region, within the famous area of Polisy. Andre Beaufort's approach is based on rigorous organic and sustainable viticulture, aimed at enhancing the balance of the agricultural ecosystem. The deep respect for the terroir translates into artisan production limited to only 1,969 bottles, ensuring meticulous attention to detail. This conscious management imparts an authentic territorial identity to the glass, reflected in an essential and vibrant profile.
How is it produced
The process follows the principles of the Traditional Method with bottle refermentation activated by indigenous yeasts, also encouraging the natural progression of malolactic fermentation. The cycle concludes with remuage on pupitres and manual disgorgement, steps that ensure rigorous technical precision. Thanks to its elegant freshness and balanced savouriness, this Brut enhances seafood specialities, delicate starters and flavourful cheeses. Its mineral texture pairs impeccably with raw seafood, sushi and shellfish.
History and Curiosities
The 2018 vintage from André Beaufort is a genuine Champagne Blanc de Blancs Brut that enhances the purity of Chardonnay through rigorous organic viticulture. Produced in Polisy in only 1,969 bottles, this vintage is the result of outstanding artisanal practices. Fermentation with indigenous yeasts and manual disgorgement ensure its pure identity, with minimal use of sulphites. The elegant perlage releases floral aromas and pastry notes, offering the palate vibrant freshness and refined minerality, ideal for accompanying raw seafood.
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 Polisy Blanc de Blancs Brut 2018 |
|---|---|
| Type | White organic classic method sparkling wine brut |
| Denomination | Champagne AOC |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Chardonnay |
| Country | France |
| Region | Champagne region |
| Vendor | Andre Beaufort |
| Story | History and Curiosities The 2018 vintage from André Beaufort is a genuine Champagne Blanc de Blancs Brut that enhances the purity of Chardonnay through rigorous organic viticulture. Produced in Polisy in only 1,969 bottles, this vintage is the result of outstanding artisanal practices. Fermentation with indigenous yeasts and manual disgorgement ensure its pure identity, with minimal use of sulphites. The elegant perlage releases floral aromas and pastry notes, offering the palate vibrant freshness and refined minerality, ideal for accompanying raw seafood. |
| Origin | Polisy, Champagne, France |
| Production technique | Traditional Champagne method (bottle fermentation), riddling on racks and manual disgorgement |
| Wine making | Traditional Champagne method (bottle fermentation), riddling on pupitres and manual disgorgement; indigenous yeasts; minimal sulphur dioxide/without added sulphites; malolactic fermentation encouraged. |
| Aging | Traditional Champagne method with bottle fermentation, riddling on pupitres and manual disgorgement |
| Year production | 1969 bottles |
| Allergens | Contains sulphites |