# Premier Temps Brut (NV)

- **Producer:** Jean Velut
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay, Pinot Noir
- **Region:** Champagne, France
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €45
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** peach, green apple, pear, lemon, apricot, quince, lime, vanilla, toasted bread, brioche

## About this wine

Jean Velut Premier Temps Brut is a non-vintage Champagne from the Montgueux region in Champagne, France. Produced by the family-run Jean Velut estate, it is primarily a blend of Chardonnay and Pinot Noir, with proportions varying slightly across sources but consistently favoring Chardonnay. The estate is situated in Montgueux, an area known for its chalky soil, which influences the wine's character. The Jean Velut family has a long winemaking history, with the current estate founded in the late 1960s by Jean and Huguette Velut, and now managed by their son, Denis. The estate cultivates approximately 7.5 hectares of vines and emphasizes organic farming practices.

## Interesting facts

- The estate's vines are planted on land originally farmed by the family.
- Jean Velut has been making wine for generations, with roots in the 16th century.
- The name 'Premier Temps' suggests an introductory or foundational Champagne.
- The estate practices organic viticulture.

## Food pairing

The wine's bright acidity and minerality cut through the richness of fried foods and creamy sauces, while its subtle fruit notes complement seafood and poultry. The crisp character makes it an excellent palate cleanser.

## Wine making process

The Jean Velut Premier Temps Brut is produced using grapes fermented in cement tanks or stainless steel. Following fermentation, the wine undergoes an extended aging process, with a minimum of 30 months on its lees, and potentially up to 4 years aging 'sur latte'. The estate emphasizes organic viticulture and a natural winemaking approach, prioritizing the inherent qualities of the grapes and terroir.