Champagne Brut
Un Jour de 1911

Champagne André Clouet is produced in Bouzy, a Grand Cru village in the Montagne de Reims, where André Clouet and his son Jean-François embody both family continuity and a clear production vision. The Domaine covers around 10 hectares, mainly planted with Pinot Noir on chalky soils, a key factor in defining structure and precision. The philosophy is straightforward: total attention to the soil, the terroir and vineyard work, with meticulous management including green pruning, conservative practices and limited mineral treatments to preserve balance and quality.

In the cellar, tradition and innovation coexist, with vinification starting from a historic press still in use and continuing in custom-made truncated cone-shaped stainless steel tanks. Fermentations occur exclusively with indigenous yeasts, without forcing, following long timelines and with rigorous attention to cleanliness. Part of the wines is handled in used barriques from Château Doisy-Daëne, a choice that ensures consistency and precision without interfering with the expression of Pinot Noir.

The process is completed with a minimum ageing of three years in chalk cellars, an ideal environment for stability and development. The bottles then undergo riddling on pupitres and, for certain cuvées, manual disgorgement, operations that require precision and consistency. The blends are defined through repeated tastings and a forward-looking vision, with the aim of crafting Champagnes that are coherent, structured and faithful to the distinctive character of Bouzy.