Bonnet-Ponson
Champagne 1er Cru Brut Nature Cuvee Perpetuelle
| Denomination | AOC Champagne Premier Crus |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Champagne region (France) |
| Grape varieties | 40% Pinot Nero, 30% Chardonnay, 30% Pinot Meunier |
| Aging | Aged on the lees for 7 months before blending with reserve wine; 4 years of bottle ageing. |
- Organic Brut Nature: zero dosage, notes of white fruit and citrus, fresh and dry taste
- Premier Cru blend: 40% Pinot Noir, 30% Chardonnay, 30% Pinot Meunier
- Perpetual cuvée: reserve wine aged in partially filled barrels using the solera method
- Extended ageing: 7 months on the lees followed by 4 years in bottle for greater complexity
- Minimalist vinification: no filtration and reduced sulphites (less than 40 mg/L)
Description
What kind of wine is it
The Champagne 1er Cru Brut Nature Cuvee Perpetuelle by Bonnet-Ponson is an organic Premier Cru Champagne with zero dosage. Crafted using the Traditional Method, it is made from a refined blend of Pinot Noir, Chardonnay and Pinot Meunier. On the palate, it is very dry and medium-bodied, with a distinctly fresh attack. The bouquet combines clear notes of white fruit and citrus with candied nuances, ripe Mirabelle plums and delicate hints of hazelnut. The absence of filtration enhances the qualities of this Brut Nature, giving it a technically essential and clean profile.
Where does it come from
This wine originates from Chamery, in the Montagne de Reims, a historic Champagne region in France. The vineyards grow on siliceous and calcareous sands, with silty-clay layers and a subsoil enriched with millstone fragments. The interaction with this soil shapes a taut and linear expression, delivering the pronounced freshness typical of a strict zero dosage. This production is overseen by Bonnet-Ponson, a family estate active since 1862, now dedicated to pure organic viticulture to ensure fully sustainable management.
How is it produced
The harvest is done by hand, followed by rapid pressing of the grapes. The first fermentation takes place in both stainless steel tanks and oak barrels, with partial malolactic fermentation. Seven months of ageing on the lees precede blending with reserve wine, carefully managed in a perpetual cuvée within solera-style barrels. The prise de mousse and bottle ageing last four years, layering the structure of the sip. The process concludes without any filtration, preserving the wine’s authenticity.
History and Curiosities
Since 1862, the family-run Bonnet-Ponson winery has been producing this magnificent Champagne Premier Cru, skilfully blending Pinot Noir, Chardonnay and Pinot Meunier. Born in the heart of the Montagne de Reims, the elegant organic Cuvée Perpetuelle matures for four years in the bottle, releasing pure aromas of white fruit, ripe mirabelle plums and hazelnut. The complete absence of dosage and filtration enhances an authentic Brut Nature with a fresh and vibrant structure. This essential interpretation, awarded 92 points by James Suckling, offers an extraordinary tasting experience.
Tasting notes
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1862
His son Raoul moved to another location in the village after the destruction of the family cellar by a Second World War bombing. He then initiated the construction of our present caves to store his small production of about 5000 bottles a year.
He was quickly join by his son André, who was in charge of ploughing the family vines with his two horses at the age of 14. In the year 1956, André Bonnet met Monique Ponson, herself being from a winegrower’s family of Vrigny, another village of the Montagne de reims.
With their union, André and Monique started the domain Bonnet- Ponson, growing few plots of Meunier and Pinot noir in Chamery, Vrigny and Coulommes la Montagne. After a life of hard work, the surface of the vineyards was extended to 9 hectares, planted with the three grape varieties in equal parts.
In a constant search for quality, André and Monique also increased the capacity of the cellars, digging the new caves by themselves, in Chamery’s sandy ground, in order to age their Champagne longer.
When their son Thierry joined the domain in 1979, all the step of champagne making were already being processed by the family and their 3 workers, including bottling and disgorging "a la volée" of the 70 000 bottles produced per year.
During 30 years, Thierry Bonnet continued the development of the domain with the construction of new caves and the addition of one more hectare to the vineyard, several new parcels in the villages of Chamery, Vrigny and Verzenay. After studying oenology and working as a red wine maker in the southwest of France, Cyril Bonnet joined the family domain in 2013, starting at the same time all of the vineyard began conversion to the organic method of cultivation. Read more
| Name | Bonnet Ponson Champagne 1er Cru Brut Nature Cuvee Perpetuelle |
|---|---|
| Type | White organic classic method sparkling wine pas dosé |
| Denomination | Champagne AOC |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 40% Pinot Nero, 30% Chardonnay, 30% Pinot Meunier |
| Country | France |
| Region | Champagne region |
| Vendor | Bonnet-Ponson |
| Story | History and Curiosities Since 1862, the family-run Bonnet-Ponson winery has been producing this magnificent Champagne Premier Cru, skilfully blending Pinot Noir, Chardonnay and Pinot Meunier. Born in the heart of the Montagne de Reims, the elegant organic Cuvée Perpetuelle matures for four years in the bottle, releasing pure aromas of white fruit, ripe mirabelle plums and hazelnut. The complete absence of dosage and filtration enhances an authentic Brut Nature with a fresh and vibrant structure. This essential interpretation, awarded 92 points by James Suckling, offers an extraordinary tasting experience. |
| Origin | Chamery, Montagne de Reims, France |
| Soil composition | Siliceous and calcareous sands, silty/clayey soils on a calcareous and clayey subsoil with millstone fragments |
| Production technique | Traditional method (fermentation in stainless steel and oak barrels; perpetual cuvée/solera; no filtration) |
| Wine making | First fermentation in various containers: 85% in stainless steel tanks and 15% in 228-litre oak barrels; partial malolactic fermentation; aged on the lees for 7 months before blending with reserve wine (perpetual cuvée/solera); 4 years of bottle ageing; no filtration; zero dosage; minimal use of sulphites (less than 40 mg/l). |
| Aging | Aged on the lees for 7 months before blending with reserve wine; 4 years of bottle ageing. |
| Allergens | Contains sulphites |