Franck Pascal
Champagne Quinte Essence Extra Brut 2014
Other years:
2010| Denomination | AOC Champagne Extra Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Champagne region (France) |
| Grape varieties | 78% Pinot Meunier, 20% Pinot Nero, 2% Chardonnay |
| Aging | Maturation on fine lees for 48 months on the yeasts. |
| Other years | 2010 |
- Type and style: Extra dry Traditional Method sparkling wine, biodynamic and artisanally produced
- Grape composition: Predominantly Pinot Meunier with Pinot Noir and Chardonnay, 2014 vintage cuvée
- Taste profile: Freshness and verticality, chalky minerality, hints of peach and red berries
- Ageing and dosage: 48 months on the lees, sugar dosage 2 g/l; alcohol content 12%
- Pairings and awards: Ideal with shellfish, white fish, soft cheeses; 95 James Suckling rating
Description
What type of wine it is
Franck Pascal's Champagne Quinte Essence Extra Brut is a wine with a dry and vibrant character, the result of a biodynamic approach. Produced according to the Traditional Method, it is made from a blend of Pinot Meunier, Pinot Noir and Chardonnay. The sensory profile expresses a marked freshness, with notes of peach, white fruits and saline hints, while the palate reveals delicate touches of red fruits. The smooth structure ensures a dynamic drinkability, perfect for enhancing shellfish, lean fish and soft cheeses.
Where it comes from
This wine originates in the Champagne region, in the heart of the Marne, at Baslieux-sous-Châtillon. The vineyards are cultivated following strict biodynamic practices, respecting natural rhythms without intervention. The distinctive element of the terroir is the chalky soil, typical of the area. This calcareous footprint is transferred to the glass, giving the wine an unmistakable vertical tension, defined by a savoury and mineral trace of great precision.
How it is produced
The creation of the blend begins with vinification in stainless steel tanks, an ideal choice for preserving the aromatic clarity of the grapes. As prescribed by the Traditional Method, second fermentation takes place in the bottle, followed by 48 months of ageing on the lees, a step that gives depth and complexity to the palate. The Extra Brut dosage ensures a linear and clean profile, free from excessive sweetness. The result is a glass that combines savouriness and persistence, finishing with a slender and elegant closure.
History and interesting facts
The allure of Champagne Quinte Essence Extra Brut is born in the Marne from rigorous biodynamic viticulture. Franck Pascal, an artisan and Récoltant Manipulant, enhances the terroir of Baslieux-sous-Châtillon. Dominated by Pinot Meunier, it matures for 48 months on the lees and was awarded 95 points by James Suckling. With a dosage of just 2 g/l, it can evolve magnificently for up to 25 years.
Tasting notes
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
15 - 25 years
- Hectares: 4
All cultivated biodynamically, 'strictly following the rhythms of the moon, the energy, the naturalness of the vineyard, the heart of the vigneron and the passion of my wife Isabelle and myself'. Read more
| Name | Franck Pascal Champagne Quinte Essence Extra Brut 2014 |
|---|---|
| Type | White organic classic method sparkling wine extra brut |
| Denomination | Champagne AOC |
| Vintage | 2014 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 78% Pinot Meunier, 20% Pinot Nero, 2% Chardonnay |
| Country | France |
| Region | Champagne region |
| Vendor | Franck Pascal |
| Story | History and interesting facts The allure of Champagne Quinte Essence Extra Brut is born in the Marne from rigorous biodynamic viticulture. Franck Pascal, an artisan and Récoltant Manipulant, enhances the terroir of Baslieux-sous-Châtillon. Dominated by Pinot Meunier, it matures for 48 months on the lees and was awarded 95 points by James Suckling. With a dosage of just 2 g/l, it can evolve magnificently for up to 25 years. |
| Origin | Marne, Baslieux-sous-Châtillon area (Champagne region) |
| Soil composition | Soil rich in gypseous (calcareous) components |
| Fermentation | 48 months on the lees |
| Production technique | Traditional method |
| Wine making | Traditional method; vinification of the blend in stainless steel tanks, secondary fermentation and ageing for 48 months on the lees. |
| Aging | Maturation on fine lees for 48 months on the yeasts. |
| Residual sugar | 2.0 gr/L |
| Allergens | Contains sulphites |