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Champagne Grand Cru AC NV Extra-Brut Complantée
  • 323. Champagne Grand Cru AC NV Extra-Brut Complantée

    Agrapart & Fils

    25% Chardonnay, 15% Pinot Noir, 15% Pinot Meunier, 15% Pinot Blanc, 15% Petit Meslier, 15% Arbanne (12% alc.)

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    Pascal complanted 0.30h of vines in 2003 in the lieu-dit of Fosse à Bull in Avize, and one of his aims was to show that the terroir dominates the grape varieties. A blend of 80% 2013 and 20% 2012 aged in demi-muids and then given a couple of years in bottle, it received a 5 g/l dosage. Slightly peppery on the nose, with citrus fruits and nuts on the palate, with a subtle chalkiness that adds to the intrigue of a long finish. As of today Pascal doesn’t think that tasting clearly indicates the specific character of any of the varieties; it's all about terroir. For drinking now to 2019.

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Further details
Pascal Agrapart
Size of domaine
0.35 hectares
Selection massale on 41B rootstock. Average age 15 years. 8500 vines per hectare. Trained chablis.
Limestone clay soil. 210m above sea level, facing south east. 40cm depth of soil.
Pascal not interested in being tagged ‘organic’ or ‘biodynamic’ but does feel that it is important to work according to natural rhythms and sensibilities. No chemical pesticides or weed killers ever used. All of the vineyards are ploughed. Pascal attaches great importance to the proper technique and timing of pruning to control vineyard maladies. Manual leaf thinning, no green harvest, manual harvest. Some homeopathic treatments also used in the vines to control pests. Sulphur and copper against oidium and mildew. Compost used. Yields around 60hh.
Grapes pressed with a traditional coquard vertical press and ferments with natural yeasts. 10 hour settling period. Usually produces 11% natural alcohol; never chaptalises. Alcoholic fermentation in barrels, temperature at 20-25˚C, for 30 days. Malolactics completed 100%. Elevage in 20 year old barrels of 600 litres, for 6 months. 20% reserve wine used, which has been aged in barrel. No fining, filtration or cold stabilisation. 24g/l of sugar for secondary fermentation. Minimum period of 2-3 years sur latte (under capsule), then 1 month in cave. Dosage comprises cane sugar. Dosage 5g/l. Produces 3,500 bottles per year.
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