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André Clouet Grand Cru Millésime is a Champagne Grand Cru Blanc made from Pinot Noir and sometimes with a touch of Chardonnay. It is made by the André Clouet winery.
André Clouet Grand Cru Millésime is a Grand Cru Blanc Champagne made from Pinot Noir and sometimes with a touch of Chardonnay. It is produced by the winery André Clouet, which was founded in 2003 and has 9 hectares of vineyards in the village of Bouzy. All of its plots are classified as Grand Cru and they produce sparkling wines with long aging and high quality. The vineyard of André Clouet Grand Cru Millésime comes from the village of Bouzy. All of its plots are classified as Grand Cru. The soils of the plots are clay-limestone, typical of Champagne, and are oriented to the south and southeast to make the most of the sun, ensuring that the grapes ripen fully and evenly. André Clouet Grand Cru Millésime is vinified in stainless steel tanks, and then the liqueur de tirage is added before bottling for the second fermentation in the bottle. After the second fermentation, it rests on the lees for about 3 to 4 years, depending on the potential of the wine.
André Clouet Grand Cru Millésime is a Champagne Grand Cru Blanc made from Pinot Noir and sometimes with a touch of Chardonnay. It is made by the André Clouet winery.
André Clouet Grand Cru Millésime is a Grand Cru Blanc Champagne made from Pinot Noir and sometimes with a touch of Chardonnay. It is produced by the winery André Clouet, which was founded in 2003 and has 9 hectares of vineyards in the village of Bouzy. All of its plots are classified as Grand Cru and they produce sparkling wines with long aging and high quality. The vineyard of André Clouet Grand Cru Millésime comes from the village of Bouzy. All of its plots are classified as Grand Cru. The soils of the plots are clay-limestone, typical of Champagne, and are oriented to the south and southeast to make the most of the sun, ensuring that the grapes ripen fully and evenly. André Clouet Grand Cru Millésime is vinified in stainless steel tanks, and then the liqueur de tirage is added before bottling for the second fermentation in the bottle. After the second fermentation, it rests on the lees for about 3 to 4 years, depending on the potential of the wine.
