L'Atavique Champagne Extra Brut Grand Cru

€59.00

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France, Champagne
Verzy, Reims, Champagne

0.75L

12% Vol.

Grape variety: Chardonnay, Pinot Nero

Vinification: spontaneous fermentation with indigenous yeasts in small oak barrels and steel, malolactic fermentation done.

Aging: bottle-aged for 32 months on the lees

Serving temperature: 8-10° C

Allergens: contiene solfiti

Impressive blend with 65% Pinot Noir and 35% Chardonnay from the Grand Cru of Verzy.

Ferments spontaneously in oak barrels where it undergoes brief aging. En tirage for 32 months on the lees, rests in the bottle for an additional 6 months after disgorgement. This is the entry wine in Mouzon Leroux's range and yet it manages to express a dizzying complexity.

This wine does not play on fruity notes, although there is a characteristic Pinot flavor here that recalls small red fruits, but rather on full minerality, with immediate tactile sensations and hints of rock. It is brilliant, with an ever-increasing tasting dynamic, a drive full of energy that results in a long finish. A postcard from Verzy, in the northeast of the Montagne de Reims.

Prodotto Biologico conforme al Reg.CE 848/18 - Certificato da IT BIO 018

From the producer

Mouzon Leroux

Sébastien Mouzon leads the Mouzon Leroux estate, a "small" estate with about 7 hectares of vines, planted almost all in Verzy, divided into 50 different plots!

60% of the vineyards are planted to Pinot Noir, about 35% to Chardonnay and the remainder to Arbanne, Petit Meslier, Pinot Blanc and Pinot Gris. The farm is certified organic, and only naturally derived products are used in the field: tinctures of horsetail, dandelion, nettle, yarrow and oak in addition to biodynamic preparations. Much of the work is still done with horses such as plowing while sheep control the wild vegetation in the vineyard.

For winemaking, grapes are harvested at high physiological ripeness. Fermentation and elevage take place both in steel and in 500-liter "Jadot" barrels from Burgundy that are 4-5 years old. Malolactic fermentation is always allowed, as this allows Sébastien to use less sulfur. There is no filtration on any of the wines and no collage. Alcoholic fermentation is spontaneous, using pied de cuve and re-fermentation is with "Quartz," the selected yeast from Fleury, a biodynamic producer in the Aube. The wines are not filtered and the amount of sulfur used on the estate is very low.

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