Andre Beaufort
Champagne Polisy Brut Nature Rosé
| Denomination | AOC Champagne Rosè Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Champagne region (France) |
| Grape varieties | 80% Pinot Nero, 20% Chardonnay |
- Brut Nature with zero dosage: dry and taut, enhancing the purity of the Polisy terroir
- Pinot Noir and Chardonnay cuvée: 80% Pinot Noir, 20% Chardonnay for an elegant rosé
- Organic and biodynamic vineyards: manual cultivation, compost, and reduced use of copper and sulphur
- Traditional method: indigenous yeasts, remuage on pupitres, and manual disgorgement à la volée
- Tasting and serving: pale pink, notes of fruit and flowers; 6-8 °C, ageing potential of 5-10 years
Description
What kind of wine it is
Champagne Polisy Brut Nature Rosé by Andre Beaufort is a sparkling wine that embodies the purity of its terroir. This blend of Pinot Noir and Chardonnay displays an elegant pale pink colour. The bouquet offers fragrant fruity notes combined with delicate hints of wildflowers. On the palate, it is fresh, with a pronounced mineral character and a fine perlage leading to a persistent finish. Its dry profile makes it ideal for refined aperitifs, lean fish, white meats and cheeses.
Where it comes from
The wine originates from the commune of Polisy, in the heart of the Champagne region. Andre Beaufort employs a farming method based on the principles of organic and biodynamic agriculture. Vineyard practices include manual soil cultivation, the use of compost, and a reduced use of copper and sulphur. This artisanal dedication allows the glass to express the utmost character and authenticity of its land of origin.
How it is produced
Vinification strictly follows the Traditional Method. The transformation of the musts is entrusted to indigenous yeasts, followed by spontaneous malolactic fermentation. The process continues with remuage on pupitres and concludes with manual disgorgement à la volée. The absence of dosage enhances the tension of its Brut Nature character, offering a vibrant drinking experience. The wine's structure ensures excellent ageing potential over time.
History and Curiosities
Produced in Polisy, this exclusive Champagne Brut Nature Rosé from André Beaufort fully embodies the biodynamic philosophy. An outstanding creation made in just 1,969 bottles, it masterfully combines Pinot Noir and Chardonnay. The artisanal dedication is evident in the use of indigenous yeasts, spontaneous fermentation, and the traditional remuage on pupitre. Completed by expert manual disgorgement à la volée, this zero dosage Champagne offers an authentic tasting experience, with a vibrant sip that celebrates the absolute elegance of the terroir.
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 Brut Nature Rosè |
|---|---|
| Type | Rosé 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 Produced in Polisy, this exclusive Champagne Brut Nature Rosé from André Beaufort fully embodies the biodynamic philosophy. An outstanding creation made in just 1,969 bottles, it masterfully combines Pinot Noir and Chardonnay. The artisanal dedication is evident in the use of indigenous yeasts, spontaneous fermentation, and the traditional remuage on pupitre. Completed by expert manual disgorgement à la volée, this zero dosage Champagne offers an authentic tasting experience, with a vibrant sip that celebrates the absolute elegance of the terroir. |
| Origin | Polisy, Champagne, France |
| Production technique | Traditional method |
| Wine making | Traditional method; indigenous yeasts; spontaneous malolactic fermentation; zero dosage (Brut Nature); manual disgorgement "à la volée" and remuage on pupitre; organic practices with biodynamic influence (minimal use of copper and sulphur, soil worked by hoe, compost and natural preparations). |
| Year production | 1969 bottles |
| Allergens | Contains sulphites |