Champagne Grand Cru Oiry AC NV Extra-Brut (2015)
Further details
- Winemaker
- Aurélien Suenen
- Location
- Cote des Blancs : Cramant, Chouilly, Oiry (all GC)
- Size of domaine
- 1.5 ha for this cuvée
- Grape
- 100% Chardonnay, clonale selection on 41B rootstock, 37 yrs old on average. 8.000 vines per hectare on average.
- Terroir
- Subsoil is mainly chalk (Campanien era); plus a few clayey parcels at the top of hillsides, with south-east/southerly aspect. 100 to 200 mtrs above sea-level depending on the parcels. 10% slopes. A full analysis of the soils by Claude and Lydia Bourguignon is in preparation (2013).
- Viticulture
- « Carefully considered » viticulture. Systematic debudding but no vendanges en vert. Ploughs 5 to 8cm during the Winter; then, superficial ploughing (2 to 3cm) during the vegetative period until July. Organic fertilisers used in February/March. Hand-harvest. Search for optimum maturity. 75 hectos per hectare yield on average.
- Vinification
- Press very gently, using a 4000kg press with air-membrane. Settling of the juice for 12 to 16h. Alcoholic fermentation for 10 to 15 days in enamelled stainless steel and around 12% in 3 to 5 year old barrels from Meursault. Using selected yeasts for the first fermentation. 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) during the winter and the malolactics are carried out spontaneously. Racking the gross lees during the elevage. Aged for 5 months on fine lees in enamelled stainless steel and around 12% in 3 to 5 year old barrels from Meursault. Base wine is from 2009. Uses 20% of reserve wines from 2008, aged in enamelled stainless steel. Tangential filtration after blending. 24 g/l for the secondary fermentation. The wine is kept sur latte under cap for 30 to 36 months. All the bottles are disgorged with a 4 g/l dosage made from sugar cane-based liqueur. 14.000 to 20.000 bottles of this cuvée produced on average, depending on vintages.
- Related links
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- None available.