Audrey Brocard
Champagne Coeur de Village Extra Brut
| Denomination | AOC Champagne Extra Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Champagne region (France) |
| Grape varieties | 55% Pinot Meunier, 25% Chardonnay, 20% Pinot Nero |
| Aging | 40% aged in foudre (large wooden casks) and 30% using the Solera method (partially filled barrels) |
- Grape composition: 55% Meunier, 25% Chardonnay, 20% Pinot Noir; Extra Brut
- Ageing: traditional method; 40% in foudre, 30% Solera in used barrels
- Aromas and colour: straw yellow, fine perlage; fruity and yeasty notes
- Taste: fresh and smooth; without malolactic fermentation; Extra Brut dosage 3.2 g/l
- Serving temperature and pairings: 6–8 °C; starters, lean fish, shellfish, cheeses
Description
What kind of wine it is
Audrey Brocard Champagne Coeur de Village Extra Brut is a wine of great precision crafted using the Traditional Method. This blend harmoniously combines Pinot Meunier, Chardonnay and Pinot Noir, revealing in the glass a bright straw yellow hue enlivened by a fine perlage. On the nose, clear fruity aromas intertwine with fragrant notes of yeast, leading to a fresh and smooth palate. Thanks to its defined and elegant flavour profile, this Champagne pairs perfectly with starters, dishes based on lean fish, shellfish and cheese selections, expressing itself best at a temperature between 6 and 8°C.
Where it comes from
The origin of this label is rooted in Chassins, a small village located in the Vallée de la Marne, in the heart of the Champagne region. The project bears the signature of Audrey Brocard, a young winemaker who interprets the territory by enhancing the specific characteristics of the area. The geographical identity is linked to the course of the Marne, an area particularly suited to the cultivation of the grape varieties that make up this wine. The unique features of the soil and microclimate are directly reflected in the glass, imparting the freshness and characteristic smoothness that define the style of this Extra Brut.
How it is produced
The production follows rigorous technical steps to promote tension and longevity. Part of the cuvée matures in large wooden barrels, while a portion is managed according to the Solera method using partially filled barrels, an approach that enriches the aromatic complexity. The conscious choice not to carry out malolactic fermentation maintains a taut and linear flavour profile, supported by an Extra Brut dosage of 3.2 g/l. This cellar management, designed to enhance the qualities of the base wine, ensures remarkable ageing potential, allowing the Champagne to evolve positively for several years.
History and Curiosities
This fascinating Champagne AOC, crafted by the young winemaker Audrey Brocard, skilfully blends Pinot Meunier, Chardonnay and Pinot Noir grapes. Its remarkable complexity is born from ageing in wooden foudres and the use of the Solera method, which ensures vibrant longevity, also thanks to the decision not to carry out malolactic fermentation. In the glass, it reveals a fine perlage and delicate fruity aromas enriched by yeasty notes, offering a fresh and smooth sip, ideal for accompanying shellfish and cheeses.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
| Name | Audrey Brocard Champagne Coeur de Village Extra Brut |
|---|---|
| Type | White classic method sparkling wine extra brut |
| Denomination | Champagne AOC |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 55% Pinot Meunier, 25% Chardonnay, 20% Pinot Nero |
| Country | France |
| Region | Champagne region |
| Vendor | Audrey Brocard |
| Story | History and Curiosities This fascinating Champagne AOC, crafted by the young winemaker Audrey Brocard, skilfully blends Pinot Meunier, Chardonnay and Pinot Noir grapes. Its remarkable complexity is born from ageing in wooden foudres and the use of the Solera method, which ensures vibrant longevity, also thanks to the decision not to carry out malolactic fermentation. In the glass, it reveals a fine perlage and delicate fruity aromas enriched by yeasty notes, offering a fresh and smooth sip, ideal for accompanying shellfish and cheeses. |
| Origin | Chassins, Vallée de la Marne (Trelou Sur Marne), France |
| Production technique | Traditional method; Solera method (ullaged barrels); ageing in foudres (large wooden casks) |
| Wine making | Traditional method; base 2019; 40% aged in foudre (large wooden casks) and 30% using the Solera method; without malolactic fermentation; dosage 3.2 g/l. |
| Aging | 40% aged in foudre (large wooden casks) and 30% using the Solera method (partially filled barrels) |
| Allergens | Contains sulphites |