# Cazals Claude Cuvée Vive Extra Brut (2018)

- **Producer:** Claude Cazals
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €53
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** citrus, green fruit, stone fruit, blossom, pastry, brioche, biscuit, butter, honey, dried apricot, almond, hazelnut

## About this wine

The Cazals Claude Cuvée Vive Extra Brut is a Blanc de Blancs Champagne from the Côte des Blancs region of Champagne, France, produced by Claude Cazals. The estate is a family-run operation with a history dating back to 1897, currently led by the fourth generation, Delphine Cazals. Claude Cazals is recognized for his winemaking innovations, including the invention of the gyropalette. The vineyards are situated in Grand Cru and Premier Cru villages, with a particular focus on the historic 'Clos Cazals' vineyard. The estate exclusively cultivates Chardonnay, aiming to express the unique terroir of the Côte des Blancs through elegant, mineral-driven Champagnes.

## Interesting facts

- The estate boasts the historic 'Clos Cazals,' a walled vineyard with unique micro-climate.
- Claude Cazals invented the 'gyropalette,' a key tool in Champagne production.
- The family's winemaking legacy spans over a century.
- They exclusively cultivate Chardonnay across their vineyards.

## Food pairing

The wine's vibrant acidity and minerality cut through the richness of seafood and creamy sauces, while its subtle fruit notes complement the natural sweetness of shellfish. The Extra Brut dosage ensures it remains a refreshing counterpoint rather than an overpowering element.

## Wine making process

The production of Cazals Claude Cuvée Vive Extra Brut begins with the exclusive use of Chardonnay grapes from the Côte des Blancs. Fermentation occurs in temperature-controlled stainless steel vats, with potential limited use of oak for some parcels. Following primary fermentation, the wine undergoes secondary fermentation in the bottle, a crucial step for Champagne production. It is then aged on lees for extended periods, often exceeding ten years, in the estate's cellars. This extended aging contributes to the wine's complexity and fine mousse. The dosage for this Extra Brut style is very low, typically between 0-6 grams per liter. The estate employs integrated and environmentally friendly vineyard management practices, holding certifications for High Environmental Value and Sustainable Viticulture in Champagne. Claude Cazals, the father of the current generation of winemakers, is noted for his innovation in winemaking, including the invention of the gyropalette.