The Charles Dauteuil Vintage Champagne Brut is a prestigious French sparkling wine made from a blend of Pinot Noir and Chardonnay. Its gold colour and expressive rich flavour make it perfect for celebrations. Serve chilled to enjoy its balanced finish.
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This prestige vintage champagne was crafted by a union of growers. The vineyard is located in the green stretch terroir of the Vallée de l'Ardre and Mont Saint Thierry, this is the finest example of their savoir faire/craft, offering a truly unique experience. Gold in colour, this harmonious blend of Pinot Noir and Chardonnay offers an expressive, rich and powerful champagne, beautifully balanced with a long finish.
Dietary Information
Suitable for Vegans
Allergy Advice
Contains Sulphites
| Alcohol by volume | 12% |
| Alcoholic content | 9 units |
| Region of origin | Champagne |
| Grape variety | Chardonnay, Pinot Noir |
| Producer | GCPR - Groupement de Champagnes de propriétaires récoltants |
| Winemaker | Romain Tribaut |
| Wine colour | White |
| Type of closure | Cork Stopper |
| Storage instructions | This wine is ideal for drinking now but can be kept for up to 3 years |
| Country of origin | France |
| Packaging | Bottle |
History
La Vigneronne started in 1965 with 40 winegrowers from 25 villages. The cooperative currently has 240 winegrowers from 35 villages around the small village of Serzy et Prin in the AOC Champagne Region.
Regional information
The Champagne region, located in northeastern France, is renowned for producing the world's most famous sparkling wines under strict appellation rules. Its cool climate and chalky soils are ideal for growing the three main grape varieties-Chardonnay, Pinot Noir, and Pinot Meunier-giving Champagne its signature freshness, elegance, and fine bubbles. Wines must undergo a second fermentation in the bottle and extensive ageing on lees, practices that contribute to their complexity and refined character.
Vinification
This Champagne is harvested by hand and undergoes alcoholic fermentation for 15 days using yeast at 10 g/hl in stainless steel tanks at 18°C, followed by malolactic fermentation for one month. A portion (30%) also undergoes malolactic fermentation in oak barrels, where it is aged for eight months. The Champagne is then kept on its lees for two years, contributing to its complexity and character.
