Champagne Moutard EXTRA BRUT BLANC and BRUT NATURE ROSÉ
Two versions of undosed champagne
Wine is mostly made in the vineyard, with a minimum of work in the cellar. But to create a great champagne, each step, once the grapes have been cut, is of particular importance. The cellar master plays a vital role, as the taste of the champagne comes from the quality of the grapes, of course, but also from the time spent maturing on laths, the riddling and the dosage. The latter determines the champagne’s profile, depending on the
proportion of liqueur d’expédition used.
Non-dosed champagnes, in which the amount of liquid lost during disgorging is replaced by base wine, are becoming increasingly popular.
These champagnes, known as BRUT NATURE or EXTRA BRUT, require impeccable harvest quality. While it is
possible to make up for a few mistakes with the right dosage, the cellar master who chooses to create a non-dosed champagne has no right to make mistakes in the vineyard or in the cellar, and at every stage.
François Moutard launched his white EXTRA BRUT in 1994, and BRUT NATURE ROSÉ, its little brother, in 2010.
EXTRA-BRUT
Terroir:
Clay-limestone on the Kimmeridgian of the Côte des Bar, commune of Buxeuil and Polisy.
Grape variety:
50% Chardonnay, 50% Pinot Noir. Vines 10 to 20 years old.
Vinification:
Hand-harvested. Pneumatic pressing. After cold settling, musts ferment at 18-20°C. Filtration, cooled juices (-4°), second fermentation in bottles for the prise de mousse at 15°.
Ageing:
Three years in contact with the yeasts, on laths. The volume lost when the lees cork is expelled is replaced by the original wine.
Tasting:
Lively citrus nose (lemon, grapefruit). On the palate, a dry, straight wine with good suppleness.
Serve as an aperitif at a temperature of 8-10° with light puff pastry, or at the table with simply grilled fish.
PUBLIC PRICE incl. VAT: 31 euros on sale at Lafayette Gourmet.
ROSÉ BRUT NATURE
Terroir:
Clay-limestone on the Kimmeridgian of the Côte des Bar, commune of Buxeuil and Polisy
Grape variety:
55% pinot noir, 30% chardonnay, 15% red champagne wine. Vines 10 to 20 years old, pruned in “chablis” for the chardonnay and in “guyot” for the pinot noir, in the first half of March.
Vinification:
Hand-picked. Pneumatic pressing. After cold settling, the musts are fermented at between 18 and 20°, with the addition of a Buxeuil red champagne before bubbling.
Ageing:
Three years in contact with the yeasts, before disgorging. The volume lost when the lees cork is expelled is replaced by the original wine.
Tasting notes:
Coral-pink color with a string of fine bubbles, raspberry and redcurrant aromas that are repeated on the clean, precise and fresh palate.
Serve at 8-10° as an aperitif or with meals to accompany shellfish, exotic cuisine or desserts with very low-sugar red fruits.
PUBLIC PRICE inc. VAT: 31 euros
V
Champagne MOUTARD Père et Fils
6, Rue des Ponts 10 110 BUXEUIL
Tel: 03.25.38.50.76 / 03.25.38.50.73 – Fax: 03.25.38.57.72
www.champagne-moutard.fr – [email protected]
Cette publication est également disponible en : Français (French)
