View Order
Call Us 0117 921 1770
Email Us enquiries@vinetrail.co.uk

In this section

Champagne AC NV Extra-Brut, Le Cotet
  • 318. Champagne AC NV Extra-Brut, Le Cotet

    Jacques Lassaigne

    100% Chardonnay BdeB (12% alc.)

    Log in to view prices

    This lieu-dit cuvée comes from 0.6 hectares of 45 year old vines. It’s a blend of 76% 2014, of which 14% is oak aged, 14% 2013 and 10% 2012, 2008, 2006, 2004 and 2002 finished bottles of Le Cotet that Emmanuel has opened up and 'remis en cercle'. It has a very pure, bracing fruit mixed with hints of honeysuckle, straw, hazelnut from the older wines and zero dosage. Very limited quantity. For drinking now to 2021. 

Share this
Further details
Winemaker
Emmanuel Lassaigne, Jacques Lassaigne
Location
Montgueux, west of TroSweet
Size of domaine
5 hectares (of which 0.6 for Le Côtet)
Grape
100% Chardonnay, 45 years old. 8000 vines per hectare.
Terroir
Upper hillsides of Montgueux. 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. 1 small parcel of vines only.
Viticulture
Organic though not certified. No herbicides or pesticides. The soil is ploughed 1 row in 2 (alternated every other year). 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. 50 hectos per hectare.
Vinification
Pressed by old vertical 400kg Coquard press. Small stainless steel cuves used for fermentation, plus 3-6 year old 225 litre barrels. Natural indigenous yeasts only used. 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. Malolactics completed 100%. 70% is made from the main vintage, of which 7% is aged in oak and 30% from the preceding vintage (all aged in champagne bottles sealed with cap). Neither fined nor filtered. Bottled off in May after harvest with just 20 g/l of sugar (the norm is 24 g/l) to give a finer, more gentle mousse. Aged for 20 months sur latte. Disgorged with a 2g/l dosage using their own liqueur and other bottles of LC to replace the 3% of champagne lost at degorgement. No sulphur added at degorgement. Keeps the wine for 4 months in his underground cave before release.
Related links
  • None available.