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Vendor
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Goutorbe-Bouillot
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Regular price
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$188
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Sale price
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$188
Sale
Tax included.
Shipping calculated at checkout.
- ADDED SULPHITES (MG/L)
0
- FILTERED
No
- FINED
No
- SKIN CONTACT
No
- VINEYARD HEALTH
Organic
- YEAST
Wild
View Metric Info +
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VINEYARD HEALTH
Cultivation of the wine grapes. Almost all wines at NOTWASTED implement organic, biodynamic or regenerative vineyard practices.
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SKIN CONTACT
The skins of the grapes can form part of the fermentation process. Unlike conventional white wine, natural winemakers will often leave skins of the grapes for part (or all) of the fermentation, the result is a cloudy and tannin filled wine.
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FILTERING
The filtering of the wine to remove particles post fermentation. Filtering particles may be aesthetically pleasing, but is often viewed as ‘unnatural’ and not filtering is said to create a more unique wine.
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FINING
Fining wines uses an agent (often gelatin or bentonite) to attract miniscule solids and join them together. Again this is seen as ‘unnatural’.
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SULPHUR
The amount of sulfur added to the wine. The affect of suplphites in wine on the human body is one of the most debated and researched parts of the winemaking process. Conventional wines often present up to 300mg per litre of wine.
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YEAST
The type of yeast used. Imported or wild. Yeast is crucial to break down grape sugars into alcohol. Wild yeast, relies on it naturally occuring as part of the fruit harvested. Although harder to execute, it’s often part of a natural winemaker’s process.
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About the maker
Located in the village of Damery just west of Epernay. Family-owned and run since 1911, the 8 hectares of 30 different parcels of vineyards planted to predominantly Pinot Meunier, Chardonnay and Pinot Noir.
The average age of the vineyard parcels is around 35 years old, though some parcels were planted in 1930 and are almost a century old. Goutorbe-Bouillot has intense care for the vines and their health, with the vineyards now now certified as "viticulture durable", which is the highest European standard of sustainable agriculture. The Champagnes are produced by a method similar to the solera system, whereby each year they use 50% of the reserve wine in blend, some dating back to 1980. This adds a level of maturity and complexity to the Champagne, whilst still demonstrating the freshness the house can achieve when enjoyed young.
See the Goutorbe-Bouillot collection here
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