Pertois Lebrun – Champagne Le Fond du Bateau Chouilly Grand Cru – 2014

One of the Maison’s most prestigious labels, it is made in small quantities with only Chardonnay grapes from the Grand Cru of Chouilly from vines planted in 1955 with low yields and sublime quality clusters. After pressing, the grapes ferment for 10 months on the lees in both steel and wooden vats while also completing malolactic fermentation, then bottle aging is carried out for 7 years before disgorgement. Champagne Millesimato dosage Extra Brut that knows how to give emotions, exotic aromas that evolve over time in hints of vanilla and fortified, in the mouth manifests sumptuous freshness, fullness and minerality. A true combination of power and finesse.

  • Producer: Pertois-Lebrun
  • Name: ChampagneLe Fond du Bateau Chouilly Grand Cru
  • Grape Variety: 100% Chardonnay
  • Vintage: 2014
  • Alcohol Content: 12%
  • Bottle Size: 750ml
  • Production:

Productive Notes: fermentation on the lees in steel tanks and wooden barrels. Aged on its own yeasts for 7 years before disgorgement.

Wine naturally contains solphites


2 in stock


It could be called “Back to the roots,” it is the story of two brothers Clement and Antoine who decided to restore an authentic family heritage in the land of Champagne. Maison Pertois-Lebrun was founded in 1955 in Cramant by their grandfathers Paul Pertois and Francois Lebrun, both winemakers in Cramant and Mesnil sur Oger in the Cote de Blanc area, to this day run by their grandsons themselves since 2004. Having grown up in Provence, they moved to Champagne to devote themselves to viticulture, inheriting the family vineyards, which cover 9.5 hectares among the area’s five most prestigious Grand Crus (Cramant, Le Mesnil sur Oger, Chouilly, Oger and Oiry) where Chardonnay expresses itself at high-class levels. The winery’s philosophy is very traditional in which they try to intervene as little as possible while preserving the peculiarities of the various types of terroir (they practice certified Bio eco-sustainability), little work in the cellar with separate vinifications of each parcel, long stays on the lees of at least 9 months and bottle aging from 4 to 8 years. Identity wines created from the small details.

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