# Blanc Assemblage Brut Nature

- **Producer:** Champagne Chavost
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay, Pinot Meunier, Pinot Noir
- **Region:** Champagne, France
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €45
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Aromas & flavours:** green apple, lemon, lime, white flowers, pink flowers, toasted bread, biscuit, meringue, caramel

## About this wine

Champagne Chavost's Blanc Assemblage Brut Nature is a non-vintage sparkling white wine from the Champagne AOC in France, specifically from the Coteaux Sud d'Epernay sub-region. The wine is notable for its production with no added sulfites and its Brut Nature classification, indicating zero dosage. The producer, Champagne Chavost, is a historic cooperative founded in 1946, currently led by chef de caves Fabian Daviaux, who is guiding the estate towards a philosophy of natural winemaking and purity. The grapes are sourced from their own vineyards, which are in the process of organic conversion. This Champagne represents a modern approach to winemaking within a traditional region.

## Interesting facts

- Produced with zero added sulfites, a significant natural winemaking choice.
- Brut Nature means it has no added sugar after disgorgement, making it exceptionally dry.
- The cooperative's name, Chavost, is the ancestral name for their village.
- Undergoing organic conversion, with certification expected soon.

## Food pairing

The wine's high acidity and crispness cut through rich or fatty foods, cleansing the palate. Its saline notes complement seafood, while its subtle minerality and lack of overt sweetness make it versatile with lighter proteins and fresh ingredients.

## Wine making process

The Blanc Assemblage Brut Nature is vinified in 100% thermo-regulated stainless steel vats. A defining characteristic is the complete absence of added sulfites. Alcoholic fermentation is spontaneous, driven by indigenous yeasts at 17°C, followed by spontaneous malolactic fermentation with indigenous bacteria at 20°C. No enzymes, settling agents, chaptalization, acidification, or deacidification are used. The wine is neither fined nor filtered before bottling. It undergoes aging for at least 20 months in the bottle, and as a Brut Nature, it has a dosage of 0 g/L of added sugar.