COMPOSITION

Wine: Terroirs
Appellation: non vintage extra brut
Vintage: nv
Terroir: The encounter of our Grand Crus. A blend of 2 vintages from specifically chosen vineyard blocks in AVIZE, OGER, CRAMANT and OIRY, all planted with Chardonnay.
Average age of vines:
Composition: 100% chardonnay Grand Cru
Dosage: 5 g/L
Certification:
Bottle size: 75 cl 150cl 300 cl

VINIFICATION

Blend of « head of the vatful » from AVIZE, OGER, CRAMANT and OIRY terroirs. This wine is comprised of 40% 2015 harvest (Grand Crus wines) and 60% 2014 harvest (Reserve wines 50% aged in oak cask). Malolactic fermentation is completely done. Bottling made in May 2016. Aged on lie between 36 and 48 months and hand-riddled. Wine dosed at 5g/litre. Sulfite : 50 mg / litre.

TASTING NOTES

The best Chardonnay of the best vineyards of Agrapart Pascal, those with at least 40 years of age, give birth to this beautiful Champagne, who wants to be representative of the Cote des Blancs, from which it derives its name. Champagne “Terroirs” is a blend of two vintages, which has matured for over four years on the lees prior to assay by Extra Brut dosage. With this Cuvèe Agrapart has given rise to a Champagne from a great personality and elegant soul, the result of hard work in the vineyard and winery, which means great care in cultivation, preservation of biodiversity as a factor in the vineyard and tillage practiced exclusively with horse . The “Terroirs” is a pure chardonnay, which is obtained from the best grapes grown in several parcels of property: so different terroirs, all sharing the characteristic chalky soil, which gives to this blanc de blancs their characteristic freshness and minerality. All this is thanks to the work originally begun by Arthur Agrapart, who in 1894 founded this maison, and carried on today by Pascal and Fabrice who continue the work of the cellar in the full respect for their traditions. Champagne is a full expression of the grape varieties of the house Agrapart: mineral, fresh and elegant as only an Avize Champagne can be.

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