Andre Beaufort
Champagne Ambonnay Grand Cru Brut 2019
Other years:
2014| Denomination | AOC Champagne Grand Cru Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Champagne region (France) |
| Grape varieties | Chardonnay, Pinot Nero |
| Aging | Long ageing on the lees for at least five years |
| Other years | 2014 |
- Vintage and origin: 2019 harvest from Ambonnay Grand Cru, Champagne, France
- Zero dosage style: No added sugar, zero residual sugar; taut and crisp taste
- Limited production: Only 1,969 bottles produced; alcohol content 12%, 0.75 l format
- Traditional method: Fermentation with indigenous yeasts and spontaneous malolactic fermentation; minimum ageing of 5 years on the lees
- Pairings and temperature: Ideal with starters, lean fish and cheeses; serve between 6 and 8 °C
Description
What kind of wine is it
Andre Beaufort Champagne Ambonnay Grand Cru Brut is an organic Champagne with a golden yellow colour, created from a blend of Chardonnay and Pinot Noir grapes. The production strictly follows the Traditional Method in a pas dosé style, with no added dosage, to ensure a taut and clean profile. In the glass, it presents a fine perlage, heralding a bouquet structured around fruity aromas, fresh mineral hints and notes of yeast. On the palate, it is fresh, long and perfectly harmonious, ideal for pairing with lean fish, delicate starters and cheeses. It is best enjoyed when served at a temperature between 6 and 8°C.
Where does it come from
This wine originates from Ambonnay, a prestigious village in the Champagne region classified as Grand Cru. Andre Beaufort manages the vineyards according to the principles of organic farming, in full respect of the natural ecosystem. The soil is worked mechanically and enriched with compost of plant and animal origin, completely excluding synthetic chemical treatments. The vines are protected through the targeted use of essential oils and homoeopathic preparations, keeping the use of copper and sulphur to a minimum. This agronomic approach preserves the vitality of the land and delivers a pure and authentic territorial identity.
How is it produced
The grapes are pressed immediately after harvest, allowing the must to settle for at least twelve hours. The first fermentation takes place in barrels or tanks thanks to the action of indigenous yeasts, followed by a spontaneous malolactic fermentation. For the prise de mousse, raw cane sugar and natural yeasts are used, in accordance with the rules of the Traditional Method. The wine then rests for a long ageing on the lees of at least five years, a crucial stage in defining its structure and aromatic expression. The processes of remuage and manual disgorgement complete the production cycle of this rigorous non-dosage wine.
History and Curiosities
The rare 2019 vintage from André Beaufort, produced in only 1,969 bottles, enhances the Grand Cru of Ambonnay. The result of organic farming, this champagne is crafted through artisanal vinification with indigenous yeasts. The meticulous five-year ageing process concludes with careful manual work. Free from dosage, this authentic pas dosé traditional method reveals a vibrant identity, offering a structured, rigorous sip of exceptional purity.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
10 - 15 years
- Bottles produced: 1.969
A peculiarity: the wines are still "to the volley", not folklore, but because Beaufort breathes once more the wine of each bottle can understand and perfect it. In order not to use herbicides but contain weeds, we work the soil with the hoe, taking care not to inhale the vine roots. The soil is enriched with vegetable compost produced in the company enriched with meat and bone and blood meal. This preparation is scattered across all vineyards by protecting it from drought and helping to maintain the amount of humus needed for soil organic. Erosion is virtually nothing because soil, thanks to compost, mechanical machining and the presence of organisms such as earthworms, is permeable and well drained so that the enrichment of groundwater groundwater (minimizing the effects of floods and droughts) .
In the vineyards you work all year long. In February and March, after frost, the pruning works begin to contain yields and get better ripening. At the beginning of June, the branches of the vineyard were linked to parallel iron wires, then shredded several times during the summer. Towards the middle of June, after flowering, it is possible to evaluate the yields of the vintage. In organic agriculture production is lower. In the first years of conversion, yields declined by one third.
The main fungal diseases are mildew and oidio. For their treatment, biological regulation allows the use of copper and sulfur. However, these products have a certain toxicity that creates imbalance in wildlife. For this reason, the Beaufort since 1974 have experimented with the use of essential oils that limit the development of diseases and since 1980 have explored the field of homeopathy. It must be acknowledged, however, that in some climatically difficult times, nature affirms its supremacy. The biggest losses are caused in the spring because of frosts that weaken the vine and make it more susceptible to fungal diseases. Approximately one hundred days after flowering began harvest, from mid September to early October. The date is set by prefecture ordinance but the Beaufort evaluates the maturation.
The pressing of grapes is carried out immediately after harvesting. The must flows from the press into the decanting tanks where it will remain at least 12 hours so that all solid elements settle down. Often a second "blur" is performed. The must is then poured into barrels or tubs where alcoholic fermentation is triggered by indigenous yeasts. Once the fermentation has been completed and a quiet wine is obtained, during the winter, it is poured. To avoid using too much SO2, in the spring let malolactic fermentation spontaneously activate. This second fermentation softens the wine slightly, which is why many "maison" re-enter it, but Beaufort thinks that "everybody has his style". At this point bottling takes place, with the addition of unrefined cane sugar or concentrated grape must and natural yeasts. The bottles remain so for months or years. Champagne legislation requires a minimum of fifteen months for a non-millennium and three years for millennia. But a vintage Champagne flourishes at least five years on its yeast. The elimination of the deposit (mouthpiece) is carried out by hand at "the vole" after about a month of "remuage" stirring on the "pupitre" to converge the "bottom" towards the neck of the bottle. During this process wine is oxygenated, contributing to its development. However, this oxygenation must be limited to avoid undesirable oxidation phenomena. Read more
| Name | Andre Beaufort Champagne Ambonnay Grand Cru Brut 2019 |
|---|---|
| Type | White organic classic method sparkling wine brut |
| Denomination | Champagne AOC |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | Chardonnay, Pinot Nero |
| Country | France |
| Region | Champagne region |
| Vendor | Andre Beaufort |
| Story | History and Curiosities The rare 2019 vintage from André Beaufort, produced in only 1,969 bottles, enhances the Grand Cru of Ambonnay. The result of organic farming, this champagne is crafted through artisanal vinification with indigenous yeasts. The meticulous five-year ageing process concludes with careful manual work. Free from dosage, this authentic pas dosé traditional method reveals a vibrant identity, offering a structured, rigorous sip of exceptional purity. |
| Origin | Ambonnay (Champagne region, France) |
| Production technique | Traditional method |
| Wine making | Grapes pressed immediately after harvest; must settled for at least 12 hours; fermentation in barriques or tanks with indigenous yeasts; spontaneous malolactic fermentation; bottling with the addition of unrefined cane sugar or concentrated must and natural yeasts for the second fermentation in bottle (traditional method); long ageing on the lees (typically at least 5 years); manual riddling and disgorgement by hand; no dosage and limited use of SO2. |
| Aging | Long ageing on the lees for at least five years |
| Year production | 1969 bottles |
| Allergens | Contains sulphites |