# Vertus Experiance Extra Brut Premier Cru Blanc de Blancs (NV)

- **Producer:** André Jacquart
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €45
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** green apple, pear, lemon curd, white flowers, citrus, toasted bread, brioche

## About this wine

André Jacquart Vertus Experiance Extra Brut Premier Cru Blanc de Blancs is a Non-Vintage Champagne produced by André Jacquart, a family-owned house with roots dating back to 1908. The wine is made exclusively from 100% Chardonnay grapes, sourced from Premier Cru vineyards in Vertus, located in Champagne's Côte des Blancs region. The estate is currently managed by Marie Doyard, André Jacquart's granddaughter, who has implemented practices such as oak barrel vinification and extended aging. The estate holds HVE 3 certification for its sustainable winegrowing.

## Interesting facts

- Made exclusively from 100% Chardonnay grapes.
- Vineyards include vines over 50 years old.
- Certified HVE 3 for sustainable practices.
- A portion of the wine is aged in oak barrels.

## Food pairing

The wine's high acidity and minerality cut through rich or fatty elements in dishes, cleansing the palate. Its citrus and white fruit notes complement seafood and poultry, while the subtle toasty notes from oak aging can echo flavors in butter-based sauces or grilled preparations.

## Wine making process

The André Jacquart Vertus Experiance Extra Brut Premier Cru Blanc de Blancs is produced using 100% Chardonnay grapes. Sixty percent of the grapes are vinified in stainless steel tanks, while the remaining forty percent, sourced from Le Mesnil-sur-Oger, are fermented in older Burgundy oak barrels. Malolactic fermentation is not performed. The wine undergoes aging for seven to eight months in oak barrels and vats, followed by bottle fermentation and a minimum of four years of aging in the cellars. The dosage is set at an Extra Brut level of 3-4 g/L.