De Sousa
Champagne Grand Cru Tre A Extra Brut
| Denomination | AOC Champagne Grand Cru Extra Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Champagne region (France) |
| Grape varieties | 50% Chardonnay, 50% Pinot Nero |
| Aging | Aged for approximately 50% in French oak barrels/barriques (including large barrels and some egg-shaped ones); the remaining 50% in stainless steel tanks. |
- Cuvée Grand Cru 3A: From Avize, Aÿ and Ambonnay, representing a pure expression of Champagne
- Blend 50/50: Composed of 50% Chardonnay and 50% Pinot Noir, combining finesse and structure
- Traditional method: Fermented 50% in steel and 50% in oak, indigenous yeasts and unfiltered
- Aromatic profile: Notes of lemon, pineapple, mango, blackcurrant, raspberry and liquorice
- Extra Brut style: Dosage of 5 g/L, fine bubbles, fresh and persistent finish
Description
What kind of wine is it
De Sousa Cuvée 3A Grand Cru Extra Brut is a Champagne Grand Cru with a complex and very dry profile. Produced by De Sousa through a blend of Chardonnay and Pinot Noir, it is made according to the Traditional Method. The tasting reveals a solid balance between freshness, minerality and the soft texture imparted by the Pinot Noir. On the nose, aromas of citrus, pineapple and mango follow one another, intertwined with blackcurrant, raspberry and toasted notes. A subtle hint of liquorice precedes a vinous sip, which finishes with a persistent finish.
Where does it come from
This wine originates in France, in the Champagne region. The name of the cuvée comes from the initials of three Grand Cru villages: Avize, Aÿ and Ambonnay. The vineyards, made up of historic vines, rest on a chalky soil rich in ancient fossils, located at shallow depth. This geological formation imparts a clear mineral character to the wine. The blend combines the elegance of Chardonnay from Avize with the structure of Pinot Noir from Aÿ and Ambonnay, offering a territorial expression that merges finesse and vinous richness.
How is it produced
Production begins with manual harvesting and continues according to the Traditional Method, incorporating a structured portion of reserve wines. Fermentation and ageing take place partly in stainless steel and in oak barrels, including specific egg-shaped vessels used to encourage the natural movement of the lees. The process, entrusted to the action of indigenous yeasts, preserves the integrity of the must by excluding filtration. The low sugar dosage defines the Extra Brut style, delivering a clean profile that remains true to the original fruit.
History and Curiosities
Cuvée 3A is born from the union of the prestigious villages of Avize, Aÿ and Ambonnay, whose initials give their name to this exquisite Champagne Grand Cru. Maison De Sousa stands out for its deep dedication to the land and boasts organic and biodynamic certification, ensuring the utmost purity of the grapes. Produced in a limited edition of only 7,000 bottles and without filtration, this artisanal excellence captivates the most refined palates. The elegance of its traditional method is widely recognised by international critics, with outstanding scores awarded by renowned experts such as James Suckling and Robert Parker.
Awards
-
90/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
94/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
92/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
92/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Oenologist: Erik De Sousa
- Bottles produced: 75.000
- Hectares: 11
This is a fine and enlightened winemaker, but also a very talented winemaker, so today its about 75,000 bottles produced are currently literally fought over by enthusiasts. The De Sousa family owns 11 hectares subdivided into 42 parcels, planted with 8,000 plants / ha and with an average age of 45 years. Since 1989, Erick has started converting vines to AB (Agriculture Biologique), ending in 1999, and using the horse instead of tractors. It is, in short, a true "bio", but it is far from the slogans and, above all, it is with such skill that its champagne are neither rustic nor improbable.
In the cellar, the grapes are fermented partly in steel and partly in barrique, using only indigenous yeasts when possible. De Sousa produces an additional 30,000 bottles with the most accessible Zoémie De Sousa brand. Read more
| Name | De Sousa Champagne Grand Cru Tre A Extra Brut |
|---|---|
| Type | White classic method sparkling wine extra brut |
| Denomination | Champagne AOC |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 50% Chardonnay, 50% Pinot Nero |
| Country | France |
| Region | Champagne region |
| Vendor | De Sousa |
| Story | History and Curiosities Cuvée 3A is born from the union of the prestigious villages of Avize, Aÿ and Ambonnay, whose initials give their name to this exquisite Champagne Grand Cru. Maison De Sousa stands out for its deep dedication to the land and boasts organic and biodynamic certification, ensuring the utmost purity of the grapes. Produced in a limited edition of only 7,000 bottles and without filtration, this artisanal excellence captivates the most refined palates. The elegance of its traditional method is widely recognised by international critics, with outstanding scores awarded by renowned experts such as James Suckling and Robert Parker. |
| Origin | Avize, Aÿ and Ambonnay (Côte des Blancs and Montagne de Reims) |
| Soil composition | 100% gypsum |
| Production technique | Classic method (traditional); fermentation and ageing 50% in stainless steel tanks and 50% in oak barrels/barriques (also egg-shaped), with indigenous yeasts when possible; no filtration |
| Wine making | Traditional method (classic); fermentation and ageing: 50% in stainless steel tanks and 50% in oak barrels/barriques (including egg-shaped ones), with indigenous yeasts when possible; no filtration. |
| Aging | Aged for approximately 50% in French oak barrels/barriques (including large barrels and some egg-shaped ones); the remaining 50% in stainless steel tanks. |
| Year production | 7000 bottles |
| Allergens | Contains sulphites |