Игристое вино и шампанское Andre Beaufort Polisy Rose Champagne AOC 0.75л

Ручной сбор урожая при оптимальной зрелости ягод, внимательный отбор и сортировка. Сразу же после этого проводится прессование для получения сока. Затем начинается алкогольное брожение на естественных дрожжах, которое сопровождается молочнокислым брожением. Вино выдерживается на осадке в течение полугода. После этого происходит вторичное брожение в бутылке, и вино продолжает созревать на дрожжах еще 18 месяцев. Дозировка составляет 8 г/л. Ручной дегоржаж осуществляется без заморозки для сохранения качества исходного продукта.

Andrea Bofor is a manifestation of noble artistry that aspires to the world of art. A pivotal moment in the history of Domaine Andrea Bofor occurred in 1969 when Jacques, son of Andre, developed an allergy to synthetic agricultural chemicals used in the vineyards. From that point on, Jacques refused to use any chemical substances in the cultivation of the vines. Eighteen months later, the six and a half-hectare vineyard, located between Ambonay, a famous commune in Montagne de Reims classified as grand cru, and Polisot in Cote des Bars (Aube), became fully organic. Over the following years, Jacques worked on perfecting natural pest control methods. Since 1974, he has used essential oils to combat fungal parasites. In 1980, in an effort to minimize the use of copper and sulfur allowed in organic viticulture, he began practicing homeopathy and aromatherapy. The winemaking process typically lasts 8-10 months, with fermentation always occurring with wild yeasts. Even in years when the yeasts are "lazy," Beaufort prefers various stages of natural fermentation over inoculation. The Champagnes of Andre Beaufort are delightful, expressing the terroir of Ambonay, where the Domaine is located, as well as Polisot, where Jacques planted Pinot Noir vines in the 1960s. Domaine Andre Beaufort is characterized by extreme dedication to its style, which embodies freedom, richness of diversity, and groundedness. Most of Beaufort's Brut Champagnes are dosed with 8-10 g/L of sugar, which is atypical for local traditions. However, Jacques believes this approach aids in the aging process and helps preserve extensive reserves of old vintages aged on fine lees for several years. The individuality of the style is also reflected in the production of no longer fashionable doux millesime (vintage sweet), demi-sec millesime (vintage semi-sweet), and doux rose millesime (vintage sweet rose). The legendary French wine critic Le Rouge et le Blanc explained how dosage impacts the development of wines by stating, "aromas, shy in their 'youth,' explode with age, and sweetness becomes the background support for their development and maturation." The philosophy of Domaine Andre Beaufort has been passed down to the younger generation of the Bofor family, who joined the team in 2007. The products of Andre Beaufort regularly receive accolades from reviewers in leading magazines and specialized guides: Cuisine et Vins de France, Vins magazine, Vintage international, l'Echo des sommeliers, Gilbert et Gaillard, Gault et Millau, Hachette. Vins de France magazine describes these wines as "the most remarkable discovery in the world of Récoltant Manipulant producers in recent years."

Виноградная плантация находится на землях графства Кот-де-Бар, всего в 40 километрах к юго-востоку от города Труа. Здесь преобладают глинистые почвы, идеально подходящие для выращивания винограда.