Champagne Piot-Sévillano, L'Âme de la Rive Doite Brut Rosé, NV
60% Meunier, 25% Pinot Noir, 15% Chardonnay
Dosage 7 g/L
12% alc.
Organic conversion
Manual harvest, whole-grape pressing in a 4,000 kg automatic press, fermentation of the cuvées in thermoregulated vats, cooling period, malolactic fermentation, 4 years of aging in the bottles on lees.
Spicy red berries, rich and savoury. Perfect throughout a meal and with richer, more complex dishes.
60% Meunier, 25% Pinot Noir, 15% Chardonnay
Dosage 7 g/L
12% alc.
Organic conversion
Manual harvest, whole-grape pressing in a 4,000 kg automatic press, fermentation of the cuvées in thermoregulated vats, cooling period, malolactic fermentation, 4 years of aging in the bottles on lees.
Spicy red berries, rich and savoury. Perfect throughout a meal and with richer, more complex dishes.
60% Meunier, 25% Pinot Noir, 15% Chardonnay
Dosage 7 g/L
12% alc.
Organic conversion
Manual harvest, whole-grape pressing in a 4,000 kg automatic press, fermentation of the cuvées in thermoregulated vats, cooling period, malolactic fermentation, 4 years of aging in the bottles on lees.
Spicy red berries, rich and savoury. Perfect throughout a meal and with richer, more complex dishes.
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deline Bonnet is the fourth generation of her family to farm the property and (with the help of her father) is the first to make Champagne. Her 5.5 Hectares property is planted just outside Bragelogne, the Southernmost village of the Côte des Bar and consequently, Champagne. The next village over to the South-East is Côte d'Or houses and to the South-West is Chablis Houses.
Adeline farms the vines organically and ferments, ages and bottles the wines in the garage below her house, where she houses 4 Amphora, 2 French Oak Barrels, 1 Stainless Steel Tank and 6 Demijohns. Her entire production has not yet exceeded 15,000 bottles a year and she makes five cuvées.
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Manual harvest with selective triage in the vineyard. Temperature controlled fermentation. Full malolactic conversion. Stainless steel and amphora maturation followed by 36 months ageing on lees.
Argilo-calcaire soils. 2017 base wine.
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Lively, frothy, yeasty, elegant stone fruit, ripe grapefruit, subtle stewed red fruit. Such a fresh nose that it made my mouth water, instantly! Like a big bowl of chopped apples topped with apple blossom. White peaches and cinnamon spice, a dab of honey and white petals. Firm white-linen texture giving the wine a lovely grip under the bubbles. Limpid all the way through the finish.
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Download here (will link to tech sheet)