Champagne Silver Grand Cru Brut Nature Pas Dosè - Andrè Clouet

Champagne Silver Grand Cru Brut Nature Pas Dosè - Andrè Clouet

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€40.00
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This cuvée comes from Pinot Noir grapes grown in the Terroir of Bouzy; the vineyards have their roots on volcanic schist soils rich in chalk. The work both in the vineyard and in the cellar can be defined as traditional-artisan, just think that the remuage is still done by hand, as well as the dégorgement, conducted according to family tradition. The musts ferment slowly at temperatures between 16 and 18 ° C; the second fermentation takes place in the underground cellars at a temperature of 11 ° C, where the wine rests for 3 years before being put on the market. The base wines ferment in wood.

wine description

This cuvée comes from Pinot Noir grapes grown in the Terroir of Bouzy; the vineyards have their roots on volcanic schist soils rich in chalk. The work both in the vineyard and in the cellar can be defined as traditional-artisan, just think that the remuage is still done by hand, as well as the dégorgement, conducted according to family tradition. The musts ferment slowly at temperatures between 16 and 18 ° C; the second fermentation takes place in the underground cellars at a temperature of 11 ° C, where the wine rests for 3 years before being put on the market. The base wines ferment in wood.

tasting notes

Intense straw yellow in the glass, with fine and long-lasting perlage. The nose offers fruity and fragrant hints, which are enriched with subtle notes of yeasts and bread-making. Balanced and round at the sip, it proves persistent and pleasantly almondy on closing.

aging capacity

Ready wine with the possibility of growing in the next 5-7 years.

small tips

Taste it at a temperature of 7 ° C on risotto with meat sauces.

Data sheet

Winery
Andrè Clouet
Denomination
AOC Champagne
Variety
100% Pinot Nero
Nation
France
Production area
Bouzy
Region
Champagne
Year
S.A.
Gradation
12,5%
Bottle
75 cl
In Vineyard
Manure as a natural fertilizer, use only copper and sulfur as a pesticide
Vinification
The musts ferment slowly at temperatures between 16 and 18 ° C; the second fermentation takes place in the underground cellars at a temperature of 11 ° C, where the wine rests for 3 years before being put on the market. The base wines ferment in wood.
Yeast
Indigenous
Aging
Wood and Steel
Match with
First dishes
Dosage
Brut Nature
Sugar
2,0 g/l
Typology
Champagne
Serving Temperature
Temperature 7°C.
Ideal consumption
From 2020 to 2027
Our judgment
91/100
Allergens
Sulphites

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