Andre Beaufort
Champagne Polisy Millesime Brut Nature 2017
| Denomination | AOC Champagne 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 |
- 2017 Vintage Brut Nature: dry wine, with no dosage, offering a rich and persistent flavour
- Chardonnay and Pinot Noir grapes: harmony between lively freshness and solid structure
- Organic traditional method: use of indigenous yeasts and extended ageing on the lees
- Aromatic profile: notes of ripe fruit and bread crust, with a fine perlage
- Serving and pairings: serve at 6-8°C with fish, shellfish, cheeses and starters
Description
What kind of wine is it
Champagne Polisy Brut Nature Andre Beaufort is a sparkling wine with a dry and persistent profile, created from a balanced blend of Chardonnay and Pinot Noir. Produced strictly according to the Traditional Method, it matures for a long time on the lees, developing a clear bouquet where fruity notes merge with hints of bread crust. Visually, it offers a bright straw yellow colour, enhanced by a fine and persistent perlage. Thanks to its lively freshness and excellent structure, this Brut Nature is perfect paired with fish and shellfish, fresh starters and cheeses, and is best served at an ideal temperature of 6-8 °C.
Where does it come from
This wine originates in France, in the renowned Champagne region, from vineyards cultivated by Andre Beaufort between Polisy and the prestigious Grand Cru of Ambonnay. The estate has followed a strict organic approach since 1969, working its land with sustainable practices and full respect for the terroir. The soils are managed mechanically and nourished exclusively with plant and animal compost. To protect the vines, the winery avoids synthetic treatments, favouring homoeopathic preparations and essential oils to minimise external interference and preserve the natural vitality of the vineyard.
How is it produced
The winemaking process reflects genuine artisanal dedication, starting with manual harvesting. After pressing and settling, the must undergoes its first spontaneous fermentation with indigenous yeasts, resting in tanks or wooden barrels. The prise de mousse, triggered by concentrated must or unrefined cane sugar, is followed by slow maturation on the lees. All final stages, from riddling to hand disgorgement, are carried out with great care, allowing a spontaneous malolactic fermentation to deliver a pure, deep and well-structured sip in the glass.
History and Curiosities
Since 1969, André Beaufort has practised organic farming in the prestigious vineyards of Ambonnay and Polisy. This elegant 2017 vintage Brut Nature is the result of deep artisanal dedication. Produced according to the traditional method with indigenous yeasts, it boasts a prolonged maturation that enhances its characteristic fruity and bread crust notes. The disgorgement, carried out by hand, reflects the utmost care given to every detail. With production limited to just 1,969 bottles and a minimal sulphite content, it offers a pure, clean and persistent sip.
Tasting notes
Perlage
Perfume
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 Polisy Brut Nature Millesime 2017 |
|---|---|
| Type | White organic classic method sparkling wine brut |
| Denomination | Champagne AOC |
| Vintage | 2017 |
| 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 Since 1969, André Beaufort has practised organic farming in the prestigious vineyards of Ambonnay and Polisy. This elegant 2017 vintage Brut Nature is the result of deep artisanal dedication. Produced according to the traditional method with indigenous yeasts, it boasts a prolonged maturation that enhances its characteristic fruity and bread crust notes. The disgorgement, carried out by hand, reflects the utmost care given to every detail. With production limited to just 1,969 bottles and a minimal sulphite content, it offers a pure, clean and persistent sip. |
| Origin | Ambonnay (Grand Cru) and Polisy, Champagne, France |
| Production technique | Classic method (traditional method) |
| Wine making | Traditional method (classic method) with indigenous yeasts; manual harvesting; pressing followed by decantation; fermentation in barrique or tank; bottling with unrefined cane sugar or concentrated grape must and natural yeasts; manual riddling and disgorgement by hand; prolonged ageing on the lees; spontaneous malolactic fermentation; minimal SO₂, with no added or minimal sulphites. |
| Aging | Extended ageing on the lees |
| Year production | 1969 bottles |
| Allergens | Contains sulphites |