# La Grâce d'Alphaël Grand Cru Blanc de Blancs (NV)

- **Producer:** Philippe Glavier
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €65
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** green apple, pear, blossom, lemon, pastry, brioche, biscuit, butter, hazelnut, honey, almond

## About this wine

Philippe Glavier La Grâce d'Alphaël Grand Cru Blanc de Blancs is a Champagne crafted exclusively from 100% Chardonnay grapes grown in the prestigious Grand Cru villages of the Côte des Blancs, including Cramant, Avize, Oger, and Le Mesnil-sur-Oger. The estate was founded by Philippe and Véronique Glavier, who sought to express the unique character of their terroir. The wine's name, 'La Grâce d'Alphaël,' signifies the pure expression of Chardonnay. This Non-Vintage bottling is a testament to the Glavier's dedication to single-varietal winemaking and their focus on capturing the essence of their Grand Cru vineyards.

## Interesting facts

- The name 'La Grâce d'Alphaël' symbolizes knowledge and light, representing the pure essence of Grand Cru Chardonnay.
- The Glavier estate cultivates just 4.6 hectares, all in Grand Cru vineyards.
- Wines are fermented separately by parcel to capture individual terroir nuances.
- Production is deliberately kept small, under 30,000 bottles annually.

## Food pairing

The wine's vibrant acidity cuts through the richness of creamy sauces and fatty proteins, while its minerality complements the delicate flavors of shellfish. Citrus notes in the wine can echo citrus elements in dishes, creating a harmonious bridge.

## Wine making process

Philippe Glavier La Grâce d'Alphaël Grand Cru Blanc de Blancs is produced using 100% Chardonnay grapes. The winemaking process involves microvinification, where wines from individual parcels are fermented separately. Fermentation occurs in stainless steel vats and some in barriques, with a partial use of natural yeasts. Malolactic fermentation is carried out on all vintages. The wine then undergoes extended aging on lees for 21 to 24 months, followed by further aging after disgorgement. The estate practices sustainable viticulture and aims for minimal intervention, including low sulfur additions and a very low dosage.