GaspardBrochet‘333’ExtraBrut,Champagne,France[base2022.f]

<p>VarietalsPinot NoirBiodynamicPracticingVineyardEceuil 1er Cru, Villers-aux-aux-Noeuds 1er Cru, Sacy 1er CruOrientationMultiple parcels, exposure variesSoilBlend of soil compositions including sand, brown clay, white clay and limestone.ViticultureStrong emphasis on biodiversity and soil health. Biodynamically farmed since 2022.VinificationPressing in traditional between 5 to 15 hours, 2000 KG coquard basket press, settling by gravity, native fermentation in 228L. Vinification at 6 degrees celcius, 8 months of fermentation minimum. Batonnage between 30 to 90 times ( to depend of the year).No fining or filtration and no clarification before bottling.Aging18 months sur lattes; Dosage 0 g/L; Disgorgement tbcProductionVery limited,NotesA blend of three vintages, three grape varieties and three villages, the 333e d combines three warm and concentrated vintages. </p><p>2 bottle limit per customer, arrives mid January 2026.</p><dl></dl>