André Goutorbe - Brut Tradition (75cl.)

WINEMAKING

1/3 Menieur , 1/3 pinot noir , 1/3 chardonnay

Horizontal pneumatic membrane presses 4000 and 6000kg, low pressure presses.

Natural settling during 15hours.

Alcoholic fermentation in stainless steel and enamelled vats.

Total malactic fermentation, bottled in february after harvesting year.

Matured for 2 to 3 years on lees

8g/l brut dosage

TASTING

The Champagne reveals a satiny pale yellow golden hue, with luminous yellow green highlights. His delicate foam is powered by fine and vivid bubbles that feed good cordon round the edge of the glass.

The first nose delicately conjures up frank smells of peach, red apple, sweet almond. When aerated it evolves towards notes of peony, Morello cherry, wet chalk, raspberry. Further aeration unveils touches of grapefruit skin, black pepper, pomegranate, with a very soft limestone mineral sensation.

The approach in the palate is soft and fresh with a creamy effervescence. The Champagne develops into a density of red and black fruits, fleshy and crunchy (blackcurrant, cherry, raspberry), kept by a straight and pure chalky minerality. The acidity gives the freshness, embodied par lemon and grapefruit scents, that go on towards a concentrated finale with vinous and chewing tactile sensation. Blackcurrant and Morello cherry aromas and tactile aftertaste emphasize the greedy pleasure.

CELLARING POTTENTIAL