Vincent Couche
Champagne Dosage Zero Nature Magnum
| Denomination | AOC Champagne Brut |
|---|---|
| Size | 1,50 l |
| Alcohol content | 12.5% by volume |
| Area | Champagne region (France) |
| Grape varieties | 67% Pinot Nero, 33% Chardonnay |
| Aging | Aged on the lees for 8 years. |
- Non-dosed style: No additional dosage for a dry and authentic flavour
- Grape composition: 67% Pinot Noir and 33% Chardonnay, balancing structure and freshness
- Ageing: 8 years on the lees for greater complexity and aromatic clarity
- Sensory characteristics: Notes of fruit, yeast and pastry; fine and long-lasting bubbles
- Format and serving: 1.5 l Magnum, 12.5% vol; recommended serving temperature 6-8 °C
Description
What kind of wine it is
Vincent Couche Champagne Dosage Zero Nature is a refined expression produced using the Traditional Method. It is a harmonious blend of Pinot Noir and Chardonnay which, in the glass, displays a bright straw yellow colour, enhanced by a fine and persistent perlage. The bouquet is dynamic, with fruity notes merging with elegant hints of yeast and patisserie. On the palate, it stands out for its lively and refreshing character, with a gustatory tension that makes each sip direct and profound. It is perfect for accompanying an entire meal, precisely enhancing dishes based on fish and shellfish.
Where it comes from
This wine originates in France, from vineyards managed by Vincent Couche. The vines stretch over thirteen hectares between Buxeuil, a prime area for Pinot Noir, and Montgueux, an ideal territory for cultivating Chardonnay. The estate follows the principles of biodynamic viticulture, promoting the health of the soil and ecosystem. The high planting density encourages a deep expression of the terroir, allowing the grapes to reach a maturity and technical precision that are reflected in the final quality of the Champagne.
How it is produced
The creation of this Champagne follows the rigorous Champenoise Method. The process begins with spontaneous fermentations conducted by indigenous yeasts. After the prise de mousse, the wine undergoes a long ageing on the lees for eight years, a crucial period for acquiring aromatic clarity and a complex structure. At disgorgement, no dosage is added, preserving the integrity of the wine in a pure pas dosé style. The result is a vibrant glass, characterised by persistent freshness and an extremely clean finish.
History and Curiosities
Founded in 1973, the Vincent Couche maison enhances the region through a truly artisanal approach. Across its 13 hectares divided between Buxeuil and Montgueux, it cultivates Pinot Noir and Chardonnay following the strict Demeter biodynamic certification. The wine matures for a full 8 years on the lees, offering a clear bouquet with delicate fruity notes and captivating hints of patisserie. The absence of dosage and the prestigious Magnum format ensure a lively, energetic and refreshing sip, able to uncompromisingly express the identity of Champagne.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
10 - 15 years
- Start up year: 1973
- Bottles produced: 60.000
- Hectares: 13
| Name | Vincent Couche Champagne Dosage Zero Nature Magnum |
|---|---|
| Type | White biodynamic classic method sparkling wine pas dosé |
| Denomination | Champagne AOC |
| Size | 1,50 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 67% Pinot Nero, 33% Chardonnay |
| Country | France |
| Region | Champagne region |
| Vendor | Vincent Couche |
| Story | History and Curiosities Founded in 1973, the Vincent Couche maison enhances the region through a truly artisanal approach. Across its 13 hectares divided between Buxeuil and Montgueux, it cultivates Pinot Noir and Chardonnay following the strict Demeter biodynamic certification. The wine matures for a full 8 years on the lees, offering a clear bouquet with delicate fruity notes and captivating hints of patisserie. The absence of dosage and the prestigious Magnum format ensure a lively, energetic and refreshing sip, able to uncompromisingly express the identity of Champagne. |
| Origin | Buxeuil and Montgueux (Champagne, France) |
| Plants per hectare | Up to 10,000 vines per hectare |
| Production technique | Classic method (traditional/champenoise method) with bottle fermentation |
| Wine making | Fermentation occurs spontaneously with indigenous yeasts; secondary fermentation in the bottle follows the traditional method (Champenoise/classic method); ageing on the lees for 8 years; after disgorgement, no dosage liqueur is added (zero dosage). |
| Aging | Aged on the lees for 8 years. |
| Allergens | Contains sulphites |