# Bourg / Sud Grand Cru Réserve Perpétuelle Extra Brut (NV)

- **Producer:** Champagne La Rogerie
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €110
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** lemon, grapefruit, apple, pear, blossom, peach, brioche, toast, biscuit, butter, pastry, almond, hazelnut, honey, dried apricot

## About this wine

Champagne La Rogerie is an artisanal grower estate founded by Justine Boxler, hailing from a historic winemaking family in Alsace, and François Petit, whose roots are deep in the Côte des Blancs. Based in the legendary Grand Cru village of Avize, the couple combines meticulous organic viticulture with precise, terroir-driven winemaking. 'Bourg / Sud' is a brilliant expression of Avize Chardonnay, sourced from old vines in the specific parcels of 'Le Bourg' and 'Avize Sud'. This cuvée represents the ultimate marriage of Alsatian precision and Champenois heritage, showcasing the depth and complexity that only Grand Cru chalk soils can deliver.

## Interesting facts

- The estate is a collaboration between Justine Boxler of Alsace and François Petit of Champagne, merging two legendary French wine dynasties.
- The 'Réserve Perpétuelle' system was started in 2012, creating a continuous liquid history of the estate's Avize Grand Cru parcels.
- The name 'Bourg / Sud' directly references the two prized, old-vine parcels in Avize from which the Chardonnay is exclusively harvested.

## Food pairing

The high acidity and vibrant effervescence of this Extra Brut Champagne cut beautifully through rich, fatty textures like butter, cream, and fried foods. The chalky minerality and autolytic complexity pair exceptionally well with high-quality seafood, shellfish, and umami-rich aged cheeses.

## Wine making process

This cuvée is crafted from 100% Grand Cru Chardonnay. The grapes are harvested by hand and gently pressed. Fermentation is carried out using indigenous yeasts in a combination of oak barrels and stainless steel tanks to build texture and complexity. The defining feature of this wine is the 'Réserve Perpétuelle' (perpetual reserve) started in 2012, which is kept in a solera-style system and topped up with each new vintage. After secondary fermentation in the bottle, the wine undergoes extensive aging on its lees before being disgorged with a very low dosage, preserving its pristine mineral tension.