# Millésime Premier Cru Extra Brut Champagne (2013)

- **Producer:** Clément Perseval
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay, Pinot Noir
- **Region:** Champagne, France
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €90
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** apple, lemon, grapefruit, orange, biscuit, bread, toast, brioche, butter, hazelnut, honey, mushroom

## About this wine

Clément Perseval represents the 10th generation of a winemaking family based in Chamery, Montagne de Reims. After studying vinification in Burgundy and interning with pioneer Anselme Selosse at Domaine Jacques Selosse, Clément took over a 3.3-hectare parcel allotment from his father Gérard in 2010 to craft low-intervention, terroir-driven Champagnes under his own label. Cultivated from old vines across Premier Cru plots, this vintage release embodies the dynamic grower Champagne movement of the region.

## Interesting facts

- Clément Perseval trained under legendary Champagne producer Anselme Selosse before founding his own domaine.
- This cuvée spent nearly a decade (113 months) aging on its lees prior to disgorgement in late 2023.
- Bottled with zero dosage (0 g/L), displaying the pure, unadorned chalk minerality of Chamery Premier Cru.

## Food pairing

The combination of high natural acidity, vinous structure from neutral oak aging, and intense autolytic richness from nearly a decade on lees makes this zero-dosage Champagne a versatile partner for rich seafood, creamy poultry dishes, and aged hard cheeses. The chalky acidity cuts through butter and fat cleanly while amplifying savory umami flavors.

## Wine making process

Grapes are harvested by hand and vinified parcel by parcel. Spontaneous fermentation occurs with native yeasts in neutral oak barrels and stainless steel tanks. Malolactic fermentation is allowed, and the wine is bottled unfined and unfiltered with minimal sulfur additions. It undergoes 113 months of extended lees aging before being disgorged with zero added dosage (Extra Brut / Brut Nature).