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Champagne Grand Cru AC NV Extra-Brut, Terroirs
  • 309. Champagne Grand Cru AC NV Extra-Brut, Terroirs

    Agrapart & Fils

    100% Chardonnay BdeB (12% alc.)

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    A blend of the 2011 and 2012 vintages, made exclusively from 25-40 year old vines in the grands crus of Avize (50%), Cramant, Oger and Oiry. Fabulous colour with more depth than Les 7 Crus. It is a much finer, more structured champagne aged for 35 months sur lattes. There are buttery and brioche notes on the palate with hints of menthol and liquorice too. It has a 5g/l dosage. For drinking now to 2019.

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Further details
Winemaker
Pascal Agrapart, Agrapart & Fils
Location
Avize.
Size of domaine
Domaine comprises 62 parcels of vines totalling 9.75 hectares. Majority of wines in grand cru villages of Avize, Cramant, Oger & Oiry.
Grape
100% Chardonnay. 20-40 year old vines (all grand cru). Selection massale on 41B rootstock.
Terroir
Vines in Avize (50%) and balance split equally between Cramant, Oger and Oiry.
Viticulture
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. Some homeopathic treatments also used in the vines to control pests. Manual leaf thinning, manual harvest. Yields around 60hh.
Vinification
Usually produce 11% natural alcohol; never chaptalises. Champagne made from blend of 2 years. The champagne is aged as per the 7 crus i.e. the older wine in aged demi-muids (25% of total). Grapes pressed with a traditional coquard vertical press and ferments with natural yeasts only. Malolactics completed 100%. The wines are traditionally bottled around the full moon of May with no fining, filtration or cold stabilisation, 24g of sugar for secondary fermentation. Minimum period of 36months sur latte (under capsule) to give extra depth of flavour. 50mg/litre of S02, Pascal makes his own liqueur for the dosage from a blend of wine and cane sugar. Dosage of 5g/l, so extra brut. Produces 30,000bts a year.
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