NV Blanc de Chardonnay Brut Nature
Champagne in its kindest and purest form, no additions. Chavot-Courcourt is sandwiched between two Premier Cru villages, garlanding the Côte de Blancs’ fabled stretch of Grand Crus. Although the most famous name emanating from here is Laherte Frères, Chavost is biting their heels. Drink up whilst it’s still at this price point! NV Blanc de Chardonnay Brut Nature is 100% Chardonnay, all of it comes a 100 % from Cuvée (first press). All done in thermo-regulated stainless steel vats. No use o...Read More...
Champagne in its kindest and purest form, no additions. Chavot-Courcourt is sandwiched between two Premier Cru villages, garlanding the Côte de Blancs’ fabled stretch of Grand Crus. Although the most famous name emanating from here is Laherte Frères, Chavost is biting their heels. Drink up whilst it’s still at this price point!
NV Blanc de Chardonnay Brut Nature is 100% Chardonnay, all of it comes a 100 % from Cuvée (first press). All done in thermo-regulated stainless steel vats. No use of added sulphites, settling is done without enzymes, no tanin nor coal, no chaptalisation. Spontaneous alcoholic fermentation (indigenous yeast) at 17°C and spontaneous malolactic fermentation (indigenous bacteria) at 20°C. Once ready, wines are not finned (means clarified) before bottling, no acidification nor deacidification. Yeasty first nose, creamy with aubepine, then the second nose is more mineral with toasted bread and yellow fruits notes. Very round and fresh attack at once, rich and slightly chalky, fluid and light final. - Fabian Daviaux, Winemaker.
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Champagne in its kindest and purest form, no additions. Chavot-Courcourt is sandwiched between two Premier Cru villages, garlanding the Côte de Blancs’ fabled stretch of Grand Crus. Although the most famous name emanating from here is Laherte Frères, Chavost is biting their heels. Drink up whilst it’s still at this price point!
NV Blanc de Chardonnay Brut Nature is 100% Chardonnay, all of it comes a 100 % from Cuvée (first press). All done in thermo-regulated stainless steel vats. No use of added sulphites, settling is done without enzymes, no tanin nor coal, no chaptalisation. Spontaneous alcoholic fermentation (indigenous yeast) at 17°C and spontaneous malolactic fermentation (indigenous bacteria) at 20°C. Once ready, wines are not finned (means clarified) before bottling, no acidification nor deacidification. Yeasty first nose, creamy with aubepine, then the second nose is more mineral with toasted bread and yellow fruits notes. Very round and fresh attack at once, rich and slightly chalky, fluid and light final. - Fabian Daviaux, Winemaker.