Champagne 1er Cru Blanc de Blancs Pas Dose L'Amateur

描述

Classic method pas dosé Champagne, produced by David Leclapart in the Champagne region of France. A biodynamic Blanc de Blancs Premier Cru, with no vintage indicated, 12.5% ABV. A pure and refined expression of the Trépail terroir. Extremely fine bubbles. Elegant aromas of flowers, yellow and white fruit, and dried fruit, with sweet hints of toffee and a citrusy finish. Straw yellow. On the palate, it is refreshingly fresh, yet rich, long, and elegant, with splendid saline notes. A champagne born from the passion of a winemaker who chose biodynamics to best express his terroir.

详情

气泡

Very fine perlage.

香水

Elegant aromas of yellow and white-fleshed fruit and dried fruit, with sweet hints of toffee and closing on a citrine note.

颜色

Straw yellow.

味道

The palate has good freshness, but also rich, long and elegant, with wonderful saline notes.

服务于：

06 - 08 °C.

长寿：

15 - 25 years

生产者

生产者

David Leclapart

来自这个酒庄

• 创办年份: 1988
• 酿酒师: David Leclapart
• 生产的瓶子: 15.000
• 公顷: 3

Upon the death of his father David Léclapart, just over thirty years, decided to return to the family business in Trépail, a small but a productive growing reality. David is stubborn with an irrevocable decision: the entire small domaine of almost three hectares will be immediately converted to biodynamic farming. After a school career not concerning the wine, David is formed in the school of agrobiology of Beaujeu, but still has a lot to learn in the field. His first vintage was almost bankrupt, "That year I made a lot of mistakes in the vineyard - comments - and it all went wrong. I have not picked up almost anything"

In 2000, three years have passed since the beginning of biodynamic conversion, the amount of time that experts consider essential for first tangible results. Another radical choice - not ever dose sparkling wines - adds further difficulties, because it highlights the unevenness of enforcement, and the smallest uncertainty of health or maturity of the grapes. The rain-soaked 2001 is one of the worst years for Champagne, in the meantime, his '99 and 2000 began to get noticed by consumers and by some observer. First successes of David and the state of perfect health of the grapes - in a region with a so difficult climate - reassure the family and intrigue villagers.

The exclusion of any synthetic chemical products, the total and spontaneous revegetation of the soil, the use of biodynamic preparations, not satisfie the desire for naturalness of this winemaker. Since 2002, Léclapart realizes an old project: the sheep in the vineyard. These animals have a double advantage: fleecing of course the grass without threatening the vines and fertilized the soil by returning the native plant material in an elaborate form.

"The sheep - says David -is an animal of light, we have always needed in a region so Nordic. There is a complicity between the animal and the plant, which "feels" the presence. I also like the idea of returning to the landscape a variety that the monoculture of the vine has almost erased. I know my neighbors to take me crazy and that's why I tell them that sheep are only used to mow and fertilize"

Belonging to a Scottish rare breed , these animals can remain outdoors during the day and the night in all weathers. Léclapart borrowed them from a shepard of the Ardennes, which will take them back in spring.
Sheeps are moved from one plot of land to another every 15/20 days, but obviously each vineyard should be fenced from time to time. 阅读更多

Champagne region

技术规格表

名称	David Leclapart Champagne 1er Cru Blanc de Blancs Pas Dose L'Amateur
类型	White organic classic method sparkling wine pas dosé
葡萄酒名称	Champagne AOC
容量	0,75 l
酒精度	12.5% 按体积
葡萄品种	100% Chardonnay
国家	France
产地	Champagne region
供应商	David Leclapart
产地	Trépail (France)
酿酒工艺	Traditional pressing, addition of as discreet a sulphur solution as possible, static clarification, indigenous yeasts, no cold passage or heating of the cellar, no insemination with lactic bacteria, no glueing or filtering. Racking and bottling are carried out following lunar rhythms. Malolactic fermentation is systematic as it stabilises the wines and limits the use of sulphur. It starts spontaneously and in a variable manner depending on the vintage, resulting in late bottling.