Cavendish Brut

    • Description :

      Whole-bunch pressed to limited pressure, which gives a low yield of 62% volume to weight. A natural cold settling takes places without the use of enzymes. Fermentation at a moderate temperature of 16-18 C in stainless steel using natural yeast. Malolactic fermentation is carried out.

      Grape varieties :

      33% Chardonnay, 43% Pinot Noir, 24% Pinot Meunier

      Altitude :

      5m - 65m ASL

      Vineyard age :

      Between 8 and 22 years old

      Exposure :

      South & Southeast

      Soil :

      Clay, flint, stone, and loam

      Dosage at disgorgement :

      8 g/l

      Bottle fermentation on the lees :

      18 months

      Alcohol :


      Tasting notes :

      Cavendish is a rich golden color with exceptionally fine bubbles. The nose is expressive with hints of red fruits. The Pinot dominance brings depth and complexity to the palate with a long-lasting finish, while the Chardonnay adds finesse and freshness.

Press Notes

  • AG Vinous
    • NV
      93 points
  • Wine Enthusiast
    • NV, 2014
      92 points
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