Vincent Couche
Champagne Dosage Zero Brut Nature Bio
| Denomination | AOC Champagne Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Champagne region (France) |
| Grape varieties | 67% Pinot Nero, 33% Chardonnay |
| Aging | Long ageing on its own lees (on indigenous lees) for about 8 years in the bottle. |
- Brut Nature with zero dosage: no added sugar for an authentic and dry flavour
- Blend and origin: 67% Pinot Noir from Buxeil, 33% Chardonnay from Montgueux on chalky soil
- Traditional method: second fermentation in the bottle and aged for 8 years on native yeasts
- Aromatic profile: green apple, citrus fruits and bread crust; mineral, smoky and nutty finish
- Ideal pairings: starters, lean fish, shellfish, seafood and cheeses
Description
What kind of wine it is
Vincent Couche Champagne Dosage Zero reveals itself as a wine of clear essentiality, a Brut Nature distinguished by its formal rigour. This blend skilfully weaves together Chardonnay and Pinot Noir, resulting in a dry and austere sip. The use of the Traditional Method is reflected in fresh aromas of green apple, citrus, dried fruit and bread crust. On the palate, it expresses dynamism and tension, enriched by mineral nuances and smoky notes that lead to a finish with a subtle hint of toasted hazelnut.
Where it comes from
The grapes originate in the renowned Champagne region, highlighting the characteristics of two distinct areas. The Chardonnay comes from the parcels of Montgueux, where the chalky soil imparts a pronounced minerality. The Pinot Noir is grown in Buxeil, giving the cuvée a structured and enveloping texture. The entire agronomic approach is based on strict biodynamic viticulture, following the natural cycle of the vine to obtain a wine with a strong identity, an authentic expression of the land and strictly without added sugars.
How it is produced
Harvesting begins in September, selecting only healthy bunches at perfect ripeness. After preparing the base wine, the secondary fermentation takes place in the bottle following the Traditional Method, followed by a very long ageing of about eight years on the native yeasts. This prolonged period is crucial for the structure and aromatic elegance of the wine. The absence of a final dosage gives a purely dry profile, delivering an authentic taste true to the fruit.
History and Curiosities
Signed by Vincent Couche, this Champagne is rooted in centuries-old French tradition, now evolving into a pure biodynamic expression. Thanks to the decision not to add sugars or sulphites, the Elegance selection with zero dosage offers an authentic and straightforward tasting experience. The meticulous Traditional Method involves eight years of ageing on native yeasts in the bottle, enhancing the typical minerality of the chalky soil. This natural interpretation honours the history of the region, delivering a vibrant and utterly elegant experience.
Tasting notes
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1973
- Bottles produced: 60.000
- Hectares: 13
| Name | Vincent Couche Champagne Dosage Zero |
|---|---|
| Type | White biodynamic classic method sparkling wine pas dosé |
| Denomination | Champagne AOC |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 67% Pinot Nero, 33% Chardonnay |
| Country | France |
| Region | Champagne region |
| Vendor | Vincent Couche |
| Story | History and Curiosities Signed by Vincent Couche, this Champagne is rooted in centuries-old French tradition, now evolving into a pure biodynamic expression. Thanks to the decision not to add sugars or sulphites, the Elegance selection with zero dosage offers an authentic and straightforward tasting experience. The meticulous Traditional Method involves eight years of ageing on native yeasts in the bottle, enhancing the typical minerality of the chalky soil. This natural interpretation honours the history of the region, delivering a vibrant and utterly elegant experience. |
| Origin | Montgueux and Buxeil (Champagne, France) |
| Soil composition | Chalky soil |
| Harvest | In early September |
| Fermentation | Bottle refermentation for about 8 years |
| Production technique | Traditional method (méthode champenoise) with secondary fermentation in the bottle |
| Wine making | Traditional method (Champenoise method) with no dosage, featuring a second fermentation in the bottle; extended ageing on native yeasts for around 8 years; no final dosage and no addition of sulphites. |
| Aging | Long ageing on its own lees (on indigenous lees) for about 8 years in the bottle. |
| Allergens | Contains sulphites |