# Cuvée 276 Brut Natur Grand Cru (NV)

- **Producer:** Lafalise-Froissart
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Pinot Noir, Chardonnay
- **Region:** Champagne, France
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €60
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** golden plum, red cherry, grapefruit, yellow apple, lychee, toasted bread, brioche, chalky salinity, iodine, sea spray

## About this wine

Champagne Lafalise-Froissart Cuvée 276 Brut Natur Grand Cru is a non-vintage Champagne produced by a sixth-generation family estate in Verzenay, a Grand Cru village in the Montagne de Reims. The wine is a blend of Pinot Noir and Chardonnay, with a focus on expressing the unique terroir of the 'Les Longues Raies' plot. The estate employs organic and biodynamic farming practices. This cuvée is characterized by its Brut Nature (zero dosage) style, indicating no added sugar. The winery is known for its low-intervention approach and limited production, making its wines sought after by those familiar with the estate.

## Interesting facts

- A 'Brut Nature' Champagne means zero dosage – no added sugar.
- The grapes come from a plot named 'Les Longues Raies', the last to be harvested.
- Aged in 100% Burgundy barrels and demi-muids.
- Production is limited to around 2,900 bottles.

## Food pairing

The wine's focus and tension, coupled with its zesty acidity, make it an excellent partner for seafood. The minerality and subtle salinity can echo the briny notes of shellfish, while the wine's structure can cut through richer preparations like butter sauces or creamy bisques. The purity of the Pinot Noir and Chardonnay allows the delicate flavors of the seafood to shine.

## Wine making process

The production of Lafalise-Froissart Cuvée 276 Brut Natur Grand Cru involves several key techniques. The grapes undergo natural alcoholic fermentation in 100% Burgundy barrels and demi-muids. Crucially, the wine does not undergo malolactic fermentation, preserving its natural acidity. Following fermentation, it ages on lees for 6 to 8 months in barrels. The wine then spends a minimum of 24 months aging in the cellars before release. It is bottled as Brut Nature, meaning no sugar is added for dosage.