Following advice from Croatian and Italian friends, Bertrand decided to experiment skin-maceration vinifying in a buried Georgian qvevri (pinot blanc) and a couple of Italian dolia (chardonnay). This pinot blanc is planted on a deep limestone-rich clay, an extremely qualitative terroir owned by his brother. The ten months long maceration in qvevri enhance flavours from a rather discreet variety, as well as creating a savoury, voluptuous and multi-layered mouthfeel. If you want to try a special bottle of Champagne that takes you in a different direction then this is the one. Special bottle. Super low quantities available.
Notes on the producer
Bertrand Gautherot led the way in biodynamic farming in the Aube region, certified as far back as 1998. An inspiration to the younger generation of local growers, he crafts exceptionally textured, complex and terroir-driven champagnes.
Meticulous viticulture has been practised for more than two decades, yields are tiny, grapes are pressed by an old traditional wooden Coquard press, the wine isn’t pumped or fined and filtered, low SO2 is added at press only, ageing occurs in new to 8yo barrels, and all his champagnes benefit from a couple of years bottle age after being disgorged without dosage.