Champagne Benoît Lahaye Brut Nature NV Champagne Benoît Lahaye Brut Nature NV
Champagne Benoît Lahaye Brut Nature NV
white
Organic Certified
Biodynamic

03570

Available / In Stock

Champagne Benoît Lahaye Brut Nature NV

129,00 €

Benoit Lahaye manages to produce a zero-dosage champagne that bears no sign of the austerity that characterizes this specific style. With exceptional biodynamic practices on the vineyard and aided in a way by the rise of temperature due to global warming, the grapes of the ‘domaine’ mature fully, making dosage unnecessary for the balance of the wine. Brut Nature elevates the unique terroir of Bouzy, known for its vigor, richness, energy and persistence of the Pinot Noir being produced here. An exceptional, non-vintage, Champagne with 90% of Pinot Noir and 10% Chardonnay mainly from the grand cru site of Bouzy and just a hint of nearby Ambonnay.
Country
France
Sweetness
Dry wine
Appellation
Champagne AC, Bouzy
Variety
Pinot Noir,Chardonnay
Bottle Size
1,5lt
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Data sheet

 Climate
Climate:
Cool, Continental
Vineyard age
Vineyard age:
35 years
Yeasts
Yeasts:
Indigenous
Vinification
Vinification:
In oak barrels completely and left for 30 months on the wine lees before the sediment is removed
Filtration
Filtration:
No

Region:
Champagne
Irrigation:
No
Density of plantation (plants / ha):
8.400 φυτά / ha
Cultivation:
Biodynamic
Harvest:
Hand-harvested
Malolactic fermentation:
Yes
Alcohol:
12,00%
Total production:
13.000
Organic Certified:
Yes
Biodynamic:
Yes
Vegan Certified:
No
Uniqueness:
No
Main grape :
Pinot Noir

More info

Exquisitely lively without being austere with red fruit aromas like framboise, strawberry and noted of toast, brioche and butter. 10% Chardonnay is added to the blend in order to reduce the power of Pinot Noir on the palate where you get exceptional spicy character and a small hint of tannins. Minerality and acidity seem etched with a laser-like precision and balance perfectly next to the luscious fruit and the structure of the wine on the palate. Mind-blowing Champagne with many layers of complexity fermented entirely in oak and left for 30 months on the lees before removing the sediment. A 50% of reserve wines, kept in a solera like system initiated in 2007, is added in the blend.
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