Champagne André Beaufort

The 6.5-hectare vineyards Beaufort have not been receiving any chemical treatments since 1969, when the owner Jacques decided to embrace the bio-philosophy, after discovering an allergy to synthetic compounds. In 1994 the domaine officially enters the official bio certifications. Beaufort does not eliminate all insects that conventional agriculture considers damaging, but it keeps the balance between them and its vineyards. Moreover, in order to limit the impact of allowed fungicides (copper and sulfur), the domaine has been experimenting homeopathy and aromatherapy, using plants and essential oils of own production. The vineyards are located in Ambonnay, in the region named Montagne de Reims, classified as Grand Cru. The vinification starts with a traditional pressing, shortly after the harvest, and a spontaneous decanting lasting some hours. The alcoholic fermentation is obtained through local yeasts and vins clairs are also treated with malolactic fermentation. The tirage is carried out between spring and summer following the harvest. The yeast refining of Brut Reserve lasts at least 24 months, while the vintage ones can rest sur lattes many years, with a degorgement happening shortly before the commercialization. The process end with the so called degorgement à la volée, which is hand-made and not per folklore: "I want all bottles to breath on more time - explains Beaufort - so I can turn my Cuvée into perfection". The dosage (adding liqueur d'expedition finale) is around 10gr/lt, whereas the sweet Demi Sec Champagnes have a content of 45gr - in countertrend with the philosophy: a unique experience seducing everyone!

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