DE CAURÉS À MONT-AIGÜ 2016 (Champagne Guiborat)

DESCRIPTION

The cuvée DE CAURÉS À MONT-AIGÜ is a champagne made from two Grand Cru classified parcels located in the Chouilly village, in the Côte des Blancs area. It replaces the former single plot champagne LE MONT-AIGÜ.

TERROIR

The grapes used to make the champagne DE CAURÉS À MONT-AIGÜ come from the following two parcels:

• The Le Mont-Aigu parcel, planted in 1970, with soil of white chalk dating from the Senonian (Geological Upper Cretaceous stage formed 80 million years ago). The chalk's microporosity allows an excellent water reserve for the vine. The grapes of this locality represent 77% of the blend,

• The Les Caurés parcel, planted in 1946, whose more recent soil consists of chalk alterite and a sandy-sandstone formation characterized by an abundance of calcareous fossils called Microcodium. This atypical soil formed in the Paleocene 60 million years ago gives wines a beautiful tension and a nice balance. The grapes of this locality represent the remaining 23% of the blend.

WINEGROWING & WINEMAKING

The estate respects the principles of the Sustainable Agriculture: no systematic treatments, they are only used when it is strictly necessary.

The grapes are harvested manually and immediately pressed by slow pressing. The champagne is made with the 2016 vintage only.

Only the must of cuvée is used, and after the alcoholic fermentation, the malolactic fermentation having not taken place, the juice is aged on lees for 7 months.

After bottling, sugar is added ("liqueur de tirage") for the second fermentation. The bottle rests on slats for 68 months.
Sugar is added after disgorging and the champagne rests again in the cellar for 9 to 12 extra months before marketing.

• Racking date: April 2017
• Laths resting period: 68 months
• Disgorging date: December 2022
• Sugar addition: 1,5 g/l