Champagne Clément & Fils
Champagne Myosotis Champêtre by Clément & Fils is the result of the blend of Meunier, Pinot Noir, Chardonnay, from the 2017 vintage; and Vins de Réserve of the 2013, 2014, 2015 and 2016 vintages.
The cuvée takes its name from the Myosotis flower, or “Don't forget” which is present in all the vineyards of the Domaine in spring. Champagne Myosotis Champêtre is the reflection of the Coteaux Du Petit Morin terroir: the craie, a sedimentary limestone-chalky rock of marine origin typical of the last part of the Côte des Blancs, is expressed in this wine of great expressiveness and richness. Straw yellow color with green reflections, floral and chalky scents prevail on the nose, as well as the palate which is fresh and mineral and reveals aromas of white flowers and fresh lemon. A good length enhanced by a natural balance. Dosage in the Extra-Brut parameters (5 / l). Ideal Champagne for an aperitif.
Champagne Clément & Fils
Champagne Clement & Fils born from the partnership of two families of winemakers, the Brulferts and the Clements. Born from the union of Anne-Marie Brulfert and Daniel Clément, Robert and Serge founded the actual Domaine Clément & Fils and they manage the business. Since 2013 Aurélien, son of Serge and who represents the 4th generation of Récoltant-Manipulant of the family, also joins the management. The Domaine is based in Congy, a village in the Côte des Blancs, with its own vineyards that are extended over an area of 6.5ha, of which 5.5ha in the Coteaux Du Petit Morin and Coizard-Joches (Côte des Blancs) and 1ha in Les Riceys (Aube). The generous clayey and chalky soil of the Vallée du Petit Morin, crossed by the homonymous river, influences the character of the Champagne Clément & Fils: the clay gives roundness and body to the consistency, while the gypsum passes an easily recognizable minerality and salinity. These are authentic, artisanal Champagne, a reflection of a savoir-faire handed down from generation to generation. The Domaine, strongly linked to a peasant culture, is managed according to a traditional approach, but with a far-sighted glance aimed at sustainable agricultural practices in respect of the terroir, such as encouraging the development of endemic plants in the vineyards to promote biodiversity.
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