Pinot Noir, Pinot Meunier - Coteaux Champenois, Blanc de Noir, Fabien Bergeronneau
Schitterende en zeldzame Coteaux Champenois, witte wijn, "vat no. 17" van Fabien Bergeronneau.
In de Champagne worden niet alleen mousserende wijnen gemaakt.
Van "Champagnemaker" Fabien Bergeronneau deze bijzondere witte wijn van de lokale "rode druiven"
In het glas licht goudgeel gekleurd met levendige aroma's van fris wit fruit, stenige mineraliteit en amandel
De smaak is rijk en heeft een bepaald kracht afkomstig van de rode "blanc de Noir" druiven en een royale periode vatrijping in gerbtuikt Frans eiken. We treffen een mix van fijn citrusfruit gevolgd door rijpere tonen van appel en peer, amandel en "iets moois" dat zich moeilijk laat omschrijven.. denk aan de wijnen van de Jura.
Fabien voegt toe:
"This is a gem in the heart of the most prestigious sparkling wine land. The Champagne coteaux represent a tiny part of the champagne production, especially the white coteaux, often considered as basic light wines. But I wanted to prove otherwise, by making a wine matured in barrels to highlight my grape varieties and my soil. The wood allows for a subtle exchange with the air which enables the wine to open perfectly. N°17 is a fresh wine combining finesse, character, and complexity."
This cuvée is produced each year in very small quantities.
- Wijnhuis: Fabien Bergeronneau & Familie
- Druivenrassen: Pinot Noir, Pinot Meunier
- Wijnregio: Champagne - Reims
- Herkomst: DOC Coteaux Champenois
- Inhoud: 0,75L
- Alcohol: 12,5%
- Productiewijze: Duurzaam HVE certificaat, nauwelijks interventie, minimaal sulfiet
- Schenktemperatuur: 10 - 12 graden
Located in the village of Ville-Dommange in the Montagne de Reims, Fabien estate practices a sustainable and respectful viticulture.
Fabien Bergeronneau comes from a family of precursors in the Champagne region. Her grandfather was one of the first to make organic wines or to install an elevator in his cellar. He was also one of the last to continue to plow and earth up the rootstock to fight the freeze.
The Bergeronneau family are originally from Jouy les Reims. Virginie’s parents Florent and Marion come from two families with different stories and paths, but both the paternal and maternal sides have long generations of winegrower. Florent’s father François – fell in love with the winegrowing profession from his grandmother Adèle Savant who was winegrower. At that time, the family was part of the village cooperative, but Florent decided to take things further once finishing his training at the Viticultural College of Avize.
François and his wife Pierrette had three children including Florent – born in 1963 – to whom François transmitted his know-how.
Following his studies, an ambitious Florent Bergeronneau came back to the family estate in order to help his parents in the vineyard, but bringing his personal touch. He was renowned for taking his time, doing things step by step guided by his passion and his love for the vines. He was gifted his first plot from his parents when he was 18 . He continued to keep traditions, creating wines as a member of the cooperative but already with the goal to become an independent winegrower.
A few years later, he met Véronique Marion – a winegrower originally from the village of Trigny in the Montagne de Reims also with a training background from the Avize Viticultural College. Following their marriage, they decided to group their estates and produce champagnes together reflecting their common passion. Thanks to their ambition, they accomplished the wish of Florent to become an independent winegrower thanks to the purchase of a wine press. This was the beginning of the Champagne F. Bergeronneau Marion which was then passed on to their daughter Virginie.
Virginie pursued her studies after obtaining her scientific high school diploma with a Viticulture-oenology BTS near Macon and a business license. Her studies enabled her to develop a better understanding of the viticulture and the winemaking process thanks to training periods in well-known Beaujolais and Côte-Rôtie estates. Following an overseas experience in Australia she decided to return to the family estate to work with her parents.
In the press room, once the grapes are picked, they go through a pneumatic press of 8000 kg before juices then wines can be vinified in the second cellar of the estate.
The cellar is divided in two parts : a 19th century vaulted cellar as well as another more modern area built by the grandfather. The cellars have been air-conditioned for an ideal and constant aging temperature for the wines and everything has been renovated – insulation, air conditioning.
There are 12 large vats and 15 small ones which are not thermoregulated as there is no need for it since the temperature of the cellar remains constant thanks to the ventilation system. The house also owns a beautiful collection of barrels from the cooperage of the region – La tonnellerie de Champagne – as well as from the Bordeaux region. Each barrel has already seen wines before being used for the cuvées of the estate as the use of wood is only to magnify and make more complex the wines with elegance and finesse.
