Vouette e Sorbee

Champagne Aoc NV Cuvee Fidele BdN Extra Brut (deg )

Unit 0.75lt
Price unit 55.00€

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Type Sparkling Vintage 2016 Region Champagne Producer Vouette e Sorbee Wine Advocate - Wine Spectator 91 Available: 1

The Blanc De Noirs Cuvée Fidèle by Vouette & Sorbée is an Extra Brut Champagne with great limestone sensations and a clear persistence of aromas.
It represents the most excellent and brilliant example of a pure Pinot Noir produced by traditional agriculture and vinification.
In fact, the grapes come from the single vineyard of Lieux-Dits, and the vinification is carried out with the exclusive use of indigenous yeasts and with a prolonged élevage - not less than thirty-six months - in oak barrels. The resulting production is very limited, about one thousand and five hundred bottles, but extremely interesting.
Vinified in oak barrels with indigenous yeasts, and embellished with an extra touch thanks to reserve wines, this Champagne is a wine of incredible energy! The Pinot Noir is felt in all its nuances and makes this Champagne extremely intriguing and seductive!
Thanks to its characteristics, the Blanc De Noirs Cuvée Fidèle from Vouette & Sorbée goes perfectly with hors d'oeuvres, but offers the best of itself by accompanying fish dishes.
The recommended serving temperature is 6 ° -8 ° C.

Firm and focused, this finds balance from the flesh of the creamy mousse and well-knit flavors of macerated cherry, white peach, smoked almond, ground anise and pickled ginger. A hint of salinity lingers on the structured finish. - Wine Spectator 

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Récoltant-Manipulant and Négociant à Buxières-Sur-Arce, Hèlène and Bertrand Gautherot are 25-years-old and they sink their roots in a 5 hectars area of high Jurassic.
The harvesting is done by hand and it tooks almost 3 weeks.
Starting from here and on everything is simple: no pumping, the juice is decanted in 400 liters drums or barrels. The fermentation is possible thanks to yeasts that are present at the berry bloom.
The élevage does on till spring when malolactic fermentation starts by itself.
All the operations in the winery are made by people who worked in the local vineyards and who are totally aware, involved and proud of themselves. 

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