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Champagne AC 2008 Brut Nature
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  • 319. Champagne AC 2008 Brut Nature

    Jacques Lassaigne

    100% Chardonnay BdeB (12% alc.)

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    This is a blend of old vines in Lassaigne’s three top vineyards of Les Paluets (40%), le Cotet (40%) and la Grande Côte (20%). It is always vinified 100% in stainless steel which Emmanuel feels captures the purest expression of the terroirs. Brut Nature, this has excellent balance with peach, stewed lemon and mango fragrantly ample and inviting, with an intense, detailed stony chalkiness (from le Cotet). As this ages it takes on a Meursault character. For drinking now to 2021.

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Further details
Winemaker
Emmanuel Lassaigne
Location
Montgueux, west of Troyes
Size of domaine
5 hectares
Grape
100% Chardonnay, 40 to 50 years old. 8000 vines per hectare
Terroir
Older strata of chalk (upper cretaceous) than in the Côte des Blancs. South-east facing vineyard and 20% slope, thin soil, just 10 to 40cm over the chalk – a little flint also found in the soil. 3 small parcels: La Grande Côte (which yields the richest wines), Le Cotet (lighter and citrusy) and Les Paluets.
Viticulture
Organic though not certified. No herbicides or pesticides. The soil is either ploughed 100%, ploughed 1 row in 2 or sowed with grass 100%, according to the specific parcel. Debudding sometimes carried out but no vendanges en vert. Because they are in the south of Champagne, harvest earlier than in the north and by hand. 60 hectos per hectare.
Vinification
Pressed by old vertical 400kg Coquard press. Small stainless steel cuves used for fermentation. Natural indigenous yeasts only used. Each parcel vinified separately. Works with very little sulphur, and only used at the vendange. First fermentation averages 11% with no chaptalisation. The fermentation lasts for between 1.5 to 4 months. 100% of the wine comes from the 2006 vintage. All the wines are aged in stainless steel vats. Malolactics completed 100%. Neither fined nor filtered. Bottled off in April after vintage with just 20 to 22 g/l of sugar (the norm is 24 g/l) to give a finer, more gentle mousse. Aged under cap for 20 months sur latte. No sulphur at degorgement. Disgorged with no dosage. Keeps the wine for minimum of 4 months in his underground cave before release.
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