SUSTAINABLE FARMING
Juice is fermented on indigenous yeasts in temperature controlled, stainless steel tanks. Wines undergo a second fermentation in bottle (méthode Champenoise) and are aged on fine lees from three to four years, much longer than most non-vintage wines. Chauvet reserves nearly a third of each harvest as reserve wine, which contributes to the richness and complexity of his non-vintage cuvées. Wines are bottled by hand, unfined and unfiltered. The same lovely, lithe grand cru Chardonnay Champagne as the estate’s regular ‘Cuvée des Chevaliers,’ yet with no added dosage. What a thrill to taste the pure chalky soils of Cramant in every sip! Refined, lacy, sublime.
Juice is fermented on indigenous yeasts in temperature controlled, stainless steel tanks. Wines undergo a second fermentation in bottle (méthode Champenoise) and are aged on fine lees from three to four years, much longer than most non-vintage wines. Chauvet reserves nearly a third of each harvest as reserve wine, which contributes to the richness and complexity of his non-vintage cuvées. Wines are bottled by hand, unfined and unfiltered. The same lovely, lithe grand cru Chardonnay Champagne as the estate’s regular ‘Cuvée des Chevaliers,’ yet with no added dosage. What a thrill to taste the pure chalky soils of Cramant in every sip! Refined, lacy, sublime.
