Charles Chevalier Brut d’Honneur, NV

Grapes are whole bunch pressed and the juice is racked to a tank where it is allowed to settle for at least 12 hours. The clear juice is racked and yeast is added to encourage a thorough fermentation at a cool temperature, approximately between 59º to 63ºF. After a short period of post ferment maturation, the wine is bottled with a yeast addition to allow for secondary, in bottle fermentation. The vines are mainly planted in shallow soil, overlaying chalk which encourages the roots to grow deeply into the chalk which provides the roots with warmth and water. The Pinot Noir vineyard in Aÿ has a sunny south facing slope, which enables the grapes to reach excellent maturity. We try to undertake sustainable and environmentally friendly practices where possible. The harvest is always done by hand and usually takes place between the 15th of September and the 15th of October.