Natural wine has no uniform definition. It is a general term used to describe artisanal wine made using organically and/or biodynamically hand-picked grapes which are vinified with little or no intervention. Winemakers often rely on indigenous yeast to catalyse natural fermentation, avoiding the use of any chemicals, additives or sulphites.
The result is wine which is alive, energetic, vibrant and unexpected – a welcomed contrast to the industrial practices of the wine industry.
Name of Estate/Domaine:
Chateau Deville
Vintage: NV
Country & Region
Verzy, France
Grape/Blend
70% Pinot Noir, 30% Chardonnay
Tasting Notes
The nose has a good intensity, with initial aromas of stewed fruits, pear, biscuits and limestone, with aeration the aromas appear more profound; melted butter and mushrooms. The first impression in the mouth is dynamic with good vivacity and a tonic effervescence. The finish has good freshness, and is well balanced.
Terroir
Limestone-chalk, and clay-limeston.
Viticulture
Natural Farming and winemaking.
* Suitable for vegans and vegetarians.
Vinification:
- Mainly from a single vintage with some reserve champagne (usually 2-3 years older than the current vintage) blended in for complexity.
- Avoiding oxidizing wine to preserve freshness and retain characteristics of wine.
- It then spends 10 months in tanks before bottling.
- Full malolactic fermentation.
- Traditional 'Méthode Champenoise' is used.
- After the various wines are blended it receives a minimum of three years in the bottle before release which helps to soften the acidity
Food Pairing
Perfect as an aperitif or with oyster.
