Champagne Delavenne
Balbiacus

The Champagne Balbiacus by Delavenne is the Blanc de Noirs from 100% Pinot Noir coming from vines in the Grand Cru village of Bouzy in the Montagne de Reims The Delavenne family manages the vineyard by adopting a sustainable and responsible approach, the land is in fact worked with integrated viticulture methods, natural fertilizers and without the use of herbicides. Harvest 2018, Champagne Blanc de Noirs vinifies in steel and fermentation is spontaneous with indigenous yeasts; the malolactic process is not done and it does not undergo filtration or clarification processes. Aging on the yeasts for at least 3 years. Dosage is within the Brut parameters (7 g/l).

The Champagne Balbiacus by Delavenne has a bright golden colour. It smells of berries - such as blackberries, currant and raspberry complemented by mineral notes. On the palate it is rich and fine with a very long finish.

Champagne Delavenne

The Delavenne family, now in its fourth generation of récoltants-manipulants, is currently led by Jean-Christophe Delavenne, also President of the Association "Les Échevins de Bouzy", a company of Bouzy winemakers whose mission is to defend and make known the Bouzy wines.

Based in Bouzy, the Domaine has 10 hectares of property of which 9 in the village of Bouzy, 100% Grand Cru in the Montagne de Reims and 1 hectare in the village of Cramant, 100% Grand Cru in the Côte des Blancs.

The total production is about 70,000 bottles/year based on Pinot Noir and Chardonnay only.

The Delavenne family manages the vineyard by adopting a sustainable and responsible approach, the land is in fact worked with integrated viticulture methods and the Domaine is in organic conversion.

The parcel vinification is managed in separate tanks so that each must can reveal its own characteristics, expression of the terroir of origin; the subsequent blending phase is done with competence and passion by Jean - Louis and Jean Christophe Delavenne.

Malolactic fermentation is not done and the winemaking process involves the exclusive use of indigenous yeasts for alcoholic fermentation. The rest in the vats at cellar temperature is extended to 9 months, in order to obtain a wine expression of the variety, of the characteristics of the vintage of the harvest and a greater maturity; for this reason, the company bottles its Champagnes in July instead of February as usual. The Delavenne Champagnes age in the natural cellars of the Domaine dug into the chalk for a minimum of three years, longer for the vintage cuvées; this means that they are ready to drink as soon as they are purchased.