LES HORIZONS 2020 (Champagne André ROBERT)

DESCRIPTION

LES HORIZONS is a non-vintage Champagne Blanc de Blancs (100% Chardonnay) made from a blend of Grand Cru and 1er Cru parcels of the Côte des Blancs. It is representative of the diversity of the estate's terroirs and the profile of its soils and subsoils, and provides an overview of all the estate's parcels.

The blend of this cuvée is made from:

• • two Premier Cru parcels:Étréchy 1er Cru and Cuis 1er Cru
    
    
    • Étréchy 1er Cru is made up of old vines facing south and south-west. The soils are cold and very poor, leading to late ripening of the grapes, which adds precious tension to the wines.
      
      
    • Cuis 1er Cru is made up of young vines, mostly facing north. The soils here are also cold, the grapes ripen late and their acidity is high.
      
      
  • from a plot in Mesnil-sur-Oger: Lisse en Champagne.

TERROIR

The vines are mainly based on the Campanian chalk (Upper Cretaceous stage) and its alterations (chalk gravel). It is a very calcareous chalk, consisting of algae calcareous skeletons piles and microorganisms sedimented 75 million years ago in warm and shallow sea conditions.

Very pure, its calcium carbonate content is 90% and its porosity is 40% : its high water retention capacity makes it a major asset for the Chardonnay vine that produces elegant wines with a beautiful aromatic persistence.

WINEGROWING & WINEMAKING

The grapes are harvested manually and pressed immediately after picking by a slow and gentle pressing. Only the cuvée is used, that is to say that only the juice from the first three presses is kept for the production of the champagne LES HORIZONS.

The alcoholic fermentation is carried out in the presence of native yeasts, or using a sourdough starter of indigenous yeasts made from the must, or more exceptionally, from active dry yeasts.

The must make the malolactic fermentation. it is rapidly racked to get rid of the coarse lees which are the seat of lactic bacteria, then slightly sulphited before an ageing for 10 months in barrels for 44% of the must and on fine lees in stainless steel tanks for the 56% left.

The wine is bottled with its "liqueur de tirage" for the second fermentation and it rests for 31 months on slats. After disgorging, sugar is added to the champagne at 4 g/l with an homemade "liqueur of expédition" prepared with reserve wines and / or wine of the year.

• Blend: 2020 (60%) - Solera of 'Les Horizons' (40%)
• Disgorging date: February 2024
  
• Sugar addition: 3 g/l
• Dosage Liquor: Homemade