Champagne Brut Reserve Polisy André Beaufort

André Beaufort's Champagne Brut Reserve Polisy takes its name from the department of Aube in the Côte des Bars, where the Pinot Noir and Chardonnay grapes come from, obtained from vineyards located on a clay-type soil and cultivated in an organic fashion, with homoeopathic products and also resorting to aromatherapy.

After manual harvesting, the grapes are pressed, and they must decant for 12 hours in special containers so that the coarser parts settle to the bottom. The spontaneous fermentation takes place by parcels in steel vats and wooden barrels. In order not to use too high doses of sulfur dioxide, the Beauforts prefer to develop malolactic, again spontaneously, for their base wines. Bottle refermentation is done according to the Champenoise method, and the wine stays on the lees for 24 months. Simply unique is the skill with which the wines are disgorged à la volée by Beaufort, not for show but because this was the technique used by ancestors in the Champagne area. In a special way, the master cellarer has the opportunity to feel his wines, almost as if they were children, in their maturation phase by breathing in the aroma they express when the bottle has just been disgorged. In this way, he can understand, by participating in their elevation process, how to understand them thoroughly and refine any edges through the various doses.

Champagne Brut Reserve Polisy is straw yellow in colour. On the nose, hints of yellow fruit and wild herbs are noticeable. References to the world of pastry remain more in the background. The palate is creamy, fresh, and opulent but fine, with beautiful persistence and great minerality. Spherical goodness!