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DOMAINE BALLORIN
Champagne
Producer: Davìd Léclapart
L'Amateur Champagne Premier Cru Pas Dosé
France
Trépail, Châlons-en-Champagne
Trépail, Châlons-en-Champagne
0.75L
Grape variety: Chardonnay
Vinification: spontaneous fermentation in steel
Aging: in steel
Serving temperature: 10-12° CThe Champagne "L'Amateur" by David Leclapart is a real showstopper! It's made from a blend of Chardonnay Premier Cru grapes from five plots in Trépail, with a south/southeast exposure on the clay and chalk soils of the Montagne de Reims. It's here that the wine's DNA takes shape, as if the soil itself speaks through every sip.
The grapes are harvested by hand, followed by a gentle pressing to extract only the finest free-run juice. The magic happens during fermentation, which lasts several weeks and uses only native yeasts. No tricks, just nature. This takes place in steel tanks, where the base wine prepares for its extended rest on the lees for a minimum of two years.
After disgorgement, the bottle is topped up with only the same vintage's base wine and no added sugar. The result? A pure, straightforward, and unfiltered Blanc de Blancs. It's all about elegance and verticality!
In the glass, it has a beautiful, brilliant straw-yellow color with a fine, persistent, and lively perlage. On the nose, it's an explosion of aromas: apple, lemon, honey, and white flowers.
But it's on the palate that it truly captivates. It's a vertical, tense wine with an incredible freshness and a sharp minerality. A Champagne of great charm and personality, it proves how technique and passion can create something truly extraordinary.
Prodotto Biologico conforme al Reg.CE 848/18 - Certificato da IT BIO 018
From the producer
Davìd Léclapart
David Léclapart, a pioneer of biodynamic viticulture in Champagne, is a winemaker known for his artistic and unconventional approach. In 1997, following the death of his father, he took over the family business, a 3-hectare vineyard located in Trépail, on the southeastern slopes of the Montagne de Reims.
His oenological training began at the agro-biological school in Beaujeu and was perfected with two years of work experience at Leclerc-Briant. In 2000, after a period of research and dedication, he successfully converted the vineyards entirely to biodynamic farming, achieving immediate success with the first bottles produced.
