CHAMPAGNE BRUT - 18 (Champagne Nathalie FALMET)

TERROIR

The terroir has a soil dating from the Kimmeridgian period (154 to 150 million years ago) and composed of three layers of marls separated by two layers of limestone, rich in marine fossils.
The sedimentation of this soil took place in a deep marine environment, when the sinking of the earth's crust caused a major marine transgression in the region.
The slopes of the Val Cornet vineyard are composed of clayey and calcareous marls, while the slopes offer soils resting on hard limestone platelets.

WINEGROWING & WINEMAKING <

The vines are cultivated according to the principles of the Sustainable Winegrowing which means that the plants are only treated when necessary.

The BRUT cuvée is composed of 50% Pinot Noir and 30% Chardonnay, completed by 20% reserve wine.
The grapes come from the Val Cornet and Val Dron plots. They are picked by hand, then taken to the winery where the grapes are lightly sulphited and pressed. The must of each grape variety is then transferred to thermo-regulated stainless steel vats, with a small exception for the Pinot Noir that is vinified ,for a part of the must, in 10 hl doliums.

The winemaking process is carried out without the addition of any oenological products, with the exception of the sulphits addition on the harvest and the use of fermenting yeasts which are selected to be neutral and added to the must to ensure that the alcoholic fermentation proceeds smoothly.
The malolactic fermentation is systematically carried out; it brings roundness to the wine and avoids the use of SO2 to block it.

Once the fermentation is complete, the musts are blended and then racked with a cold tartaric stabilisation process.
The liqueur de tirage is added for the second fermentation and the bottles are placed on slats for an ageing period of about 18 months.
After disgorgement, the champagne is dosed at 5g/l with an aromatically neutral liqueur d'expédition.

• Vintage: Harvest 2018 (70%) ; Solera (30%)
  
• Racking date: March 2019
• Disgorgement date: 16 September 2020 & 13 décembre 2021
• Lats ageing: 18 months
• Sugar addition: 5 g/l