# Solera Blanc de Blancs Brut (NV)

- **Producer:** A. Bergère
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €40
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** nectarine, peach, lemon, white pepper, orange blossom, lime, hazelnut, pastry, toasted bread, biscuit, vanilla, candied lemon, honey, menthol

## About this wine

The A. Bergère Solera Blanc de Blancs Brut is a non-vintage sparkling wine from Champagne, France, made exclusively from 100% Chardonnay grapes. Maison A. Bergère, a family-owned estate with roots in winemaking since 1848, founded the winery in 1949. The current generation, led by Adrien Bergère, emphasizes sustainable viticulture and a philosophy of minimal intervention to showcase the distinctiveness of their vineyard plots. The wine's unique character is partly derived from its Solera system, initiated in 2013, which blends 50% of the current vintage with 50% of reserve wines from previous harvests. The estate's vineyards are spread across the Côte des Blancs, Vallée du Petit Morin, and Sézannais regions.

## Interesting facts

- The Solera system for this cuvée began in 2013.
- Crafted exclusively from 100% Chardonnay grapes.
- The estate manages 45 hectares of vineyards.
- Adrien Bergère champions eco-friendly viticulture.

## Food pairing

The wine's high acidity and fine bubbles cut through the richness of creamy sauces and fatty proteins, cleansing the palate. Its citrus and white fruit notes complement seafood and lighter poultry dishes, while the subtle toastiness from lees aging can echo flavors in dishes with browned butter or grilled elements.

## Wine making process

The A. Bergère Solera Blanc de Blancs Brut is produced using 100% Chardonnay grapes. A key technique is the Solera system, where 50% of the cuvée is composed of reserve wines from previous harvests, blended with 50% of the current vintage, a system initiated in 2013. Vinification includes partial fermentation and aging in 228-liter oak barrels, contributing to the wine's structure and aromatic complexity. The wine also benefits from extended aging on its lees, which enhances its texture and develops nuanced flavors. The final wine is typically finished with a dosage of around 3-5 g/L, classifying it as Brut.