Andre Beaufort
Champagne Polisy Brut Nature Reserve
| Denomination | AOC Champagne Reserve Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Champagne region (France) |
| Grape varieties | 80% Pinot Nero, 20% Chardonnay |
| Aging | Aged on the lees for 24 months. |
- Pas Dosé Style: Organic sparkling wine made using the Traditional Method, with no added sugars for a dry taste
- Grape Blend: 80% Pinot Noir and 20% Chardonnay, balancing body and refinement
- Production: 24 months of ageing on the lees, manual riddling and hand disgorgement
- Aromatic Profile: notes of yellow fruit and wild herbs; creamy, fresh and mineral on the palate
- Serving and Pairings: serve at 6–8 °C with starters, shellfish, fish, pasta dishes and cheeses
Description
What kind of wine it is
Andre Beaufort Champagne Polisy Brut Nature Reserve is a rigorous Traditional Method wine from the Champagne region, an authentic expression of the pas dosé style. This blend combines Pinot Noir and Chardonnay, presenting itself in the glass with a bright straw yellow colour. On the nose, clear aromas of yellow fruit and wild herbs emerge, intertwined with delicate pastry notes. The palate reveals a fresh and elegant character, developing a creamy texture of remarkable persistence and a pronounced mineral tension, for a full and dry sip.
Where it comes from
This wine is produced in France from vineyards located between Ambonnay, a renowned Grand Cru, and Polisy, in the Aube department. The vines sink their roots into clay and permeable soils, well-drained and nourished exclusively with natural compost to maintain vibrant biological activity in the soil. Andre Beaufort follows the strict principles of organic viticulture, eliminating synthetic products in favour of essential oils and homoeopathic preparations. The deep synergy between the plant and the terroir gives the wine a vibrant mineral tension, faithfully reflecting the character of its place of origin.
How it is produced
After manual harvesting, the grapes are promptly pressed to allow the must to settle. Alcoholic fermentation takes place separately for each plot in tanks and barrels, relying exclusively on indigenous yeasts, while malolactic fermentation occurs spontaneously. The secondary fermentation in the bottle follows the rules of the Traditional Method, started with natural yeasts and unrefined cane sugar. This is followed by twenty-four months of ageing on the lees, enriching the aromatic structure. The process concludes with no final dosage, through patient manual remuage and the traditional disgorgement à la volée, preserving the product’s maximum expressive integrity.
History and Curiosities
Since 1969, following an allergy to synthetic compounds, André Beaufort has been a pioneer of organic viticulture. This elegant Champagne Pas Dosé is produced in the Aube, the result of homoeopathic treatments, the use of essential oils, and soils rich in humus. The winery preserves the traditional artisanal method, relying on indigenous yeasts and the historic disgorgement à la volée after a 24-month period on the lees. Rated 91/100 by Robert Parker, the cuvée reveals intense yellow fruit notes and herbal hints, offering a creamy, opulent palate with great minerality.
Awards
-
91/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
Tasting notes
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 Reserve |
|---|---|
| Type | White organic classic method sparkling wine pas dosé |
| Denomination | Champagne AOC |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 80% Pinot Nero, 20% Chardonnay |
| Country | France |
| Region | Champagne region |
| Vendor | Andre Beaufort |
| Story | History and Curiosities Since 1969, following an allergy to synthetic compounds, André Beaufort has been a pioneer of organic viticulture. This elegant Champagne Pas Dosé is produced in the Aube, the result of homoeopathic treatments, the use of essential oils, and soils rich in humus. The winery preserves the traditional artisanal method, relying on indigenous yeasts and the historic disgorgement à la volée after a 24-month period on the lees. Rated 91/100 by Robert Parker, the cuvée reveals intense yellow fruit notes and herbal hints, offering a creamy, opulent palate with great minerality. |
| Origin | Ambonnay (Grand Cru) and Polisy, in the Aube (Champagne), France |
| Soil composition | Clay soils, permeable and well-drained, enriched with plant and animal compost to maintain humus and a lively biological activity of the soil (earthworms). |
| Fermentation | Aged on the lees for 24 months |
| Production technique | Traditional method (secondary fermentation in the bottle) pas dosé, spontaneous fermentation with indigenous yeasts, riddling on pupitres and manual disgorgement "à la volée"; organic viticulture using essential oils and homeopathy for fungal disease control. |
| Wine making | Pressing of the grapes immediately after harvesting; decanting of the must in tanks for at least 12 hours with a possible second racking; transfer to barrels or tanks for alcoholic fermentation with indigenous yeasts; winter racking; spontaneous malolactic fermentation in spring to limit the use of sulphur dioxide; bottling with the addition of unrefined cane sugar or concentrated grape must and natural yeasts for the second fermentation in the bottle (traditional method), with manual riddling and disgorgement «à la volée». |
| Aging | Aged on the lees for 24 months. |
| Allergens | Contains sulphites |