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Champagne C et C Grand Cru AC Extra-Brut (2014)
  • 328. Champagne C et C Grand Cru AC Extra-Brut (2014)

    Aurélien Suenen

    100% Chardonnay BdeB (12% alc.)

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    The second of Aurélien’s specific terroir 2014 champagnes comes from 36yo vines on north and north-west facing hillsides in Cramant and Chouilly where the soils are deeper and you find silty clay overlying chalk. Aged like the Oiry Grand Cru above, with malos completed, this is a denser, more tightly wound champagne, with a more pronounced structure but razorlike cut of acidity that suggests that it will age very well. Very attractive bitters on the finish. 2g/l dosage. For drinking now to 2022+.

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Further details
Aurélien Suenen
Cramant (65%) & Chouilly (35%). Lieux-dits: Cramant : Les bas Martelots ; Moyens du Couchant ; Les Vignes de Mardu ; Les Robarts ; Les Basses Croix ; Les Fourches du Nord Chouilly : Les Bas Rocherets ; le Mont-Aigu ; le Revers du Mont-Aigu
Size of domaine
1.19 hectares for this cuvée
30% clonal selection and 70% massale selection on 41B rootstock, 36 yrs old on average. Chablis pruning. 8000 vines per hectare.
Silty-clay; subsoil is chalk (Campanien era). Soil is between 20-45cm depth. Mostly north-west, west & south east aspect. 160 m above sea-level. Less than 25% slope.
« Carefully considered » viticulture, working towards organic certification. Systematic debudding but no green harvesting. Superficial ploughing during the growing period until July. Sexual confusion used against insects. Organic fertilisers. Hand-harvest, sorted for optimum maturity. 55 hectos per hectare yield on average.
Press very gently, using a 4000kg press with air-membrane. Settling of the juice for 10 to 15h. Alcoholic fermentation for 3 weeks to 1 month, in 60% enamelled stainless steel, 40% 5 to 8-year-old 228L barrels. No chaptalisation. Using 50% selected yeasts and 50% natural. Temperature of fermentation is 18°C (max. 22°C). The vat-room is thermoregulated. The wines are left on the lees (fine or gross depending on vintages) and the malolactics are carried out spontaneously. Racking on gross lees during the elevage. Aged for 9 months on fine lees in 60% enamelled stainless steel, 40% 5 to 8-year-old 228L barrels. Aeration (cuve) after first and second fermentations. 6% reserve wine used (aged for 10 months in cuve and 2 months in barrels). 24 g/l for the secondary fermentation. The wine is kept sur latte under cap for 21 to 29 months. All the bottles are disgorged with a 2g/l dosage made from sugar cane-based liqueur. Bottles are kept in the cave for 6 months before shipping. 5,000 to 7,000 bottles of this cuvée produced on average.
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