Champagne André Clouet

André Clouet and his son Jean Francoise are the owners and the soul of this Domaine. Everything here is conceived with the highest care in order to produce the famous Pinot Noir in the territory of Bouzy, 10 hectares classified as Grand Cru, lying on chalky soils. Great attention is devoted to the soil, the vaste terroir and the cultivation and vinification methods. This is the simple and clear philosophy of the owners: vineyards must be looked after. Green pruning, minor conservative maintenance, few treatments only with minerals: everything contributes to obtaining a special and unique terroir. This Domaine embodies within itself a part of its tradition and at the same time also the innovation brought by the new generation that has found in Jean Francoise an important ambassador. If on the one hand the vinification process is still carried out in the old and traditional cellar thanks to an ancient press always capable of producing fine and harmonious nectars, on the other hand the must is instead collected in small but modern conical steel containers purposely built by Jean Francoise. In them, the fermentation takes place exclusively with native yeasts and is used all the time necessary for each stage of vinification. Cleanliness is sovereign, which is not easy to find here. Modernity and tradition side by side to always obtain the maximum result. Here, sometimes, there is also the mania for detail: the barriques, used a bit during fermentation and a bit for aging, are all used and all come from the same supplier: the famous producer of Sauternes Chateau Doisy Daene: only in this way, in fact, you can be sure that they have been perfectly washed, sanitized and preserved. Jean Francoise tells us that the choice of wines and cupages is made only after several careful tastings. Blending is all about choice: it requires memory, instinct and intuition. You have to imagine how Champagne will be after it has aged for several years. While the different tanks are being prepared, sp are the bottles. The most important quality for the glass of a Champagne bottle is the strength to withstand high pressure. Then, made this important choice, the full bottles are taken into the long chalky tunnels of the Domaine cellar for a minimum of three years. During this long rest period, a sediment caused by the particles suspended in the wine forms. For this reason, the bottles are placed in special containers such as hives, known as pupitres, where they are initially kept in a horizontal position. Then the remouage, the famous process of mixed rotation of each bottle, is performed, a little to the right and a little to the left. This process concentrates all the sediments in the neck of the bottle, close to the cap, which are carefully expelled thanks to the subsequent manual degourgement. The result is a magical wine destined to be the king of the parties.

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