Range

The Second Nature Range is the expresion of our best terroirs through the prism of natural vinification.

Entierly elaborated with no sulfites nor additives, these organic champagnes respect the soils and offer a magnificent expresion of the terroir.

The quality of the grappes balances the taste and it’s not necesary to add sugar (dosage) during the disgorgement.

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Chamery Premier Cru

Blending: 

  • Selection of the first juices only (Coeur de cuvee)
  • 45% Pinot Noir, 40% Chardonnay, 15%, Meunier

Terroir:

  • Chamery Premier Cru, lieux-dit of « les Vigneules”, “les Spectres” and «les Caquerets », south-east exposition of the slopes.
  • Topsoil of calcareous clay studded with limestone pebbles. Subsoil of sand rich in fossils shell.

Vinification:

  • Entirely elaborated without sulfites nor any additives. Neither filtered nor finned.
  • First fermentation with Indigenous yeasts, in 228 L and 400L oak barrels (4 years old wood). Malo-lactic fermentation realized.
  • 9 months on lees before bottling

Dosage: 0g/l

Millésime

Blending: 

  • Selection of the first juices only (Coeur de cuvee)
  • 45% Pinot Noir, 40% Chardonnay, 15%, Meunier

Terroir:

  • Chamery Premier Cru, lieux-dit of « les Vigneules”, “les Spectres” and «les Caquerets », south-east exposition of the slopes.
  • Topsoil of calcareous clay studded with limestone pebbles. Subsoil of sand rich in fossils shell.

Vinification:

  • Entirely elaborated without sulfites nor any additives. Neither filtered nor finned.
  • First fermentation with Indigenous yeasts, in 228 L and 400L oak barrels (4 years old wood). Malo-lactic fermentation realized.
  • 9 months on lees before bottling
  • Minimum ageing of 4 years, under natural cork

Dosage: 0g/l

Rosé de macération

Blending: 

•100% Pinot Noir
•Harvest 2017

Terroir: 

  • Chamery, the western part of the Montagne de Reims.
  • Type of soil: calcareous clay

Vinification: 

  • 18 hours maceration
  • Entirely elaborated without sulfites nor any additives. Neither filtered nor finned.
  • First fermentation with Indigenous yeasts, in 228 L and 400L oak barrels (4 years old wood). Malo-lactic fermentation realized.
  • 9 months on lees in oak barrels (70%) and clay amphora (30%)

Dosage: 0g/l

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