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"This Champagne Brut can be used gastronomically rather than as an aperitif. In addition, it is also possible to taste a 'philosophical Champagne' in a very quiet space with a positive spirit. It gives the drinker of this wine a kind of rest. I think the idea is behind the tasting, feel the emotion of the wine The best temperature to serve it is 13 or 14 ° C. It is important to avoid an ice bucket, it is too violent.The Champagne takes a few minutes to breathe and open up to you. If you have a chance it is best to drink this wine on a flower or fruit day, according to the biodynamic calendar. " - Herve Jestin
An absolute masterpiece this Champagne from Herve Jestin, probably the best in organic viticulture in Champagne. With these extraordinary grapes, Hervé Jestin has produced a cuvée of remarkable precision. Fermented and aged in French oak barrels. Malolactic fermentation is applied during the sur 10 month maturation period.
In July 2006, after the flowering of the vines and after reaching sufficient maturity, the wine was bottled. The sulfite content in wines is extremely low, 27 mg / liter, present in the form of sulfur of volcanic origin. Disgorgement took place on November 10, 2013 with zero dosage.
Champagne Jestin is a young house founded in 2006 by Hervé Jestin, pioneer and recognized expert of organic and biodynamic viticulture around the world. This Vintage 2006 is Jestin's first vintage. It is a mix of 76% Chardonnay from Trépail, from the David Léclapart estate and 33% Pinot Meunier and 33% Pinot Noir from Cumières, from the George Laval estate. The grapes are harvested according to the biodynamic calendar on 'fruit days'.
At all stages from the cultivation of the vines to the vinification of this Champagne it is all about respecting the natural cycles of nature and the main influences of the planets of the solar system. The inner planets of the solar system thus have a very strong influence on the alcoholic fermentations, while from the month of March the outer planets act on the malolactic fermentation. All of Herve Jestin's work as a winemaker revolves around learning and listening to wine, to work with intelligence and awareness of the nature around us.
|Match with||Grilled lobster, turbot, sole and other flat fish in butter sauce.|
|Profile||Smooth, fresh and soft creamy. Round and fruity with a fine acidity.|
|Grapes||Chardonnay, Pinot Noir en Pinot Meunier|