Clouet André
Andre Clouet Champagne Grande Reserve Brut
| Denomination | Champagne AOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% 按體積 |
| Area | Champagne region (France) |
| Grape varieties | 100% Pinot Nero |
| Aging | On the lees for approximately 48 months. |
獎項
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90/100
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香水
顏色
味道
服務於：
06 - 08 °C.
長壽：
10 - 15 years
- 創業年份: 1741
- 釀酒師: Jean-François Sainz-Clouet
- 公頃: 9
The peculiar style "Ancien Régime" on their labels is a tribute to the founder of the house.
It took more than two centuries and several generations of Clouet to get plots of vines in the terroir of Bouzy, which remain in the hands of the family of its founder. Bouzy is situated in the Southern part of the Mountain of Reims.
The 9 hectares are classified as 100% Grand Cru. Only 17 of the 300 existing villages benefit from the status of Grand Cru, Bouzy being one of them. Lovingly tended vines ripen perfectly Bouzy pinot noir, one of the world's most complex strains. There is 8,000 feet per acre and soils are cool with calcareous clay. 閱讀更多
| Name | Andre Clouet Champagne Grande Reserve Brut |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | Champagne AOC |
| Size | 0,75 l |
| Alcohol content | 12.0% 按體積 |
| Grape varieties | 100% Pinot Nero |
| Country | France |
| Region | Champagne region |
| Vendor | Clouet André |
| Story | Andre Clouet and his son Jean Francoise are the owners and driving force behind this domaine. Here, everything here is designed to make the best possible wine from the famous Pinot Noir of Bouzy, 10 hectares classified as Grand Cru are set in cool chalky soils. Maximum attention is paid to the soil, cultivation and vinification methods. Green pruning, light conservative maintenance, few treatments with minerals only: everything contributes to the enhancement of a unique and special terroir. This domaine represents a blend of tradition and innovation, of which Jean Francoise is the first and most important ambassador. If, on the one hand the vinification process is still carried out in the traditional wine cellar, thanks to an ancient press always capable of producing fine and harmonious nectars, on the other hand the must is collected in modern steel truncated cone containers specially built to Jean Francoise's design. This is where fermentation starts, exclusively on native yeasts, following the rhythms of nature. Precision and cleanliness reign supreme. The barriques, used partly during fermentation and partly for ageing, are all used and come from the same supplier: the famous producer of Sauternes Chateau Doisy Daene. This is the only way to be sure that they have been perfectly washed, sanitised and preserved. Jean Francoise says: "The choice of wines and cupages is made only after several careful tastings. Blending is all about choice: it requires memory, instinct and intuition. You have to imagine what the champagne will be like after it has been aged for several years. Full bottles are taken to the long, chalky tunnels of the cellar for a minimum of 3 years. |
| Origin | Bouzy and Ambonnay (France) |
| Harvest | By hand. |
| Aging | On the lees for approximately 48 months. |
| Residual sugar | 8.0 gr/L |
| Allergens | Contains sulphites |
