Champagne Vouette & Sorbée
Extrait 2012

The vineyards of Vouette & Sorbée are 21 years old on average and lie on a 5-hectare soil of the early jurassic era. Harvest is hand-made and lasts for about 3 weeks. Everything seems simple: without pumping, the juice is poured in vats of 400L or barrels. Fermentation occurs due to indigenous yeasts. The élevage goes on up to spring, when malolactic fermentation begins naturally. All operations in the cave are carried out by local staff, proud of the territory and the job they do.

The Champagne Extrait by Vouette & Sorbée takes its name from the French word "extrait", which literally represents what it is - a barrique wine extracted from a sigle vintage. This is one of the best blending of Pinot Noir and Chardonnay, in a varied percentage for each variety, according to the harvest. The resting period on its own yeasts is extremely long - nearly 10 years - before the wine is manually disgorged. Non dosed Champagne - making it a Brut Nature - which perfectly reflects the quality of the vintage: elegant, complex, extremely mineral with a rather structured and chalky texture.

Champagne Vouette & Sorbée

Another successful love story. Bertrand Gautherot left his home village for a long time and came back in 1993. He got his family's vineyards back and decided to set off for a new adventure. His way of working mirrors his personality: humble, sincere, discreet and determined. He can be described as a tireless curious, like a child who is approaching the world for the first time: Bertrand is always looking for new paths. Since 1998 the entire parcel has been converted into a biodynamic cultivation, to strengthen the soil's features, to value the ecosystem and its natural balance.