75cl

Art. 4.415.030

Roger Coulon "Esprit de Vrigny - Brut Nature"

Roger Coulon, Spirit of Vrigny

Champagne AOC, Premier Cru

White75clChampagne

Origin
France > Champagne > Mountain of Reims > Champagne AOC
Classification
Premier Cru
Variety(s)
Pinot Meunier 33%, Pinot Noir 33%, Chardonnay 33%
Compound
Blend
Colour
White
Taste style
Rich and/or Layered

All specifications

Mouthfeel

  • Body
    60%
  • Acidity
    100%
Aroma style
-Delicate nose, slightly floral with fresh, young fruit. In the glass the wine evolves further and shows that extra complexity.-
Category Residual Sugar
Dry

Wijngaard & vinificatie

Soil
lime, chalk, clay and sand
Philosophy
Biodynamic (no certificate)
Type of yeast
Naturally
Maturation
Wood
CO2 method
Traditional Method
On lattes
>5y
Dosage
Brut Nature
Alcohol %
12.0 %

Serveeradvies

Serving temperature
6-8°C

Bewaarpotentieel

Recommended drinking window
>10 years
Wine for storage?
true

General

Climate
Cool Continental
Altitude
150-230m
Certificate
Viticulture Biologique naturelle et d'agroforesterie
Harvest method
Hand-picked
Additional information vinification
Wines matured for 10 months on coarse lees in small barrels. No filtration or clarification. Prise de Mousse at 4.5 atm.
Closure
Cork
Original packaging
Cardboard 6fl
Weight of the bottle
1.60

Roger Coulon

Isabelle & Eric Coulon, 8th generation of the Coulon family, produce top-notch Champagne from Vrigny and other surrounding villages in the northwestern corner of the Montagne de Reims. The family owns 10HA of vineyards, virtually all divided over one hundred and five plots in five Premier Cru villages, including Vrigny, Coulommes and Pargny. With an average production of just 90,000 bottles per year, the focus at the Coulon house is on quality, and anything but on quantity. The vineyards, all sélection massa, are on average about 40 years old. Herbal, insect and pesticide use are totally forbidden here, respect for nature is paramount. Each of the one hundred and five plots is individually verified, all fermentations are always obtained by natural & indigenous yeasts. If you ask us, this is a domain that we will hear a lot more about very soon!
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