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Champagne Bonnaire Brut Nature Grand Cru Blanc de Blancs

Champagne Bonnaire Brut Nature Grand Cru Blanc de Blancs.
Bonnaire
Vintage: NV
Location: France, Cramant - Còte des Blancs
10
£ 52.00 £ 45.00 -13%
Format 0.75 l. (£ 60.00/lt.)
cod. S6057
Beautiful finesse and complexity

What: 48 months on the lees
Why: For its innate refinement
Perfect with: Seafood, oysters, shellfish and crustaceans

Marketed by: Svinando Wine Club via G. Cane 47bis-50 12055 Diano d'Alba (CN) - Italy.
Champagne Bonnaire Brut Nature Grand Cru Blanc de Blancs
Bonnaire
Vintage: NV
Location: France, Cramant - Còte des Blancs
£ 52.00 £ 45.00 -13%
Format 0.75 l. (£ 60.00/lt.)
cod. S6057
Beautiful finesse and complexity

What: 48 months on the lees
Why: For its innate refinement
Perfect with: Seafood, oysters, shellfish and crustaceans

Marketed by: Svinando Wine Club via G. Cane 47bis-50 12055 Diano d'Alba (CN) - Italy.
Technical Data Sheet
CHARACTERISTICS
  • TypeChampagne
  • Location France
  • Grapes Chardonnay 100%
  • Sensations A Champagne, without dosage, refined and harmonious. The nose expresses floral, ripe fruit and pastry notes. Creamy, intense body, fresh and mineral finish
  • Vinification Vinification in steel, on the lees in the bottle for at least 4 years
  • Alcoholic strength 12% vol
  • Allergens Contains sulphites
TASTING RECOMMENDATIONS
  • Tips Store in a cool place, away from light, bottle lying down. Refrigerate no more than 24 hrs beforehand. Open and serve immediately.
  • Pairing Seafood (oysters, shellfish and crustaceans). Hard and aged cheeses (Ossau-Iraty, Parmesan, Comté)
PRODUCTION NOTES
  • Made in France

  • Bottled by Bonnaire

    Champagne Bonnaire Brut Nature Grand Cru Blanc de Blancs
  • Champagne Brut Nature Grand Cru Blanc de Blancs. This means that we are in the presence of a super-dry sparkling wine. Brut Nature, in fact, indicates that after disgorgement the bottle is refilled only with wine, without sugar. Grand Cru, on the other hand, is the classification level of the vineyards, which, in this case, are located in the Cramant area. Finally, Blanc de Blancs indicates a white Champagne, made only from white grapes. And that, in Champagne, means only with Chardonnay grapes. Not indicated on the label, however, but important to know, is this Maison's habit of subjecting its bases, i.e., the wines used to make Champagne, to what is known as malolactic fermentation, which is useful for slightly reducing the freshness of the wines, acquiring greater aromatic complexity. After bottling, in this case, the wines remain in contact with the lees for no less than 48 months. In addition to the so-called frothing, therefore, Champagne is greatly enriched precisely because of the slow release of aromatic substances by the yeasts. Last special feature. In the cuvée, that is, in the blending of the base wines to produce Champagne, in this case the producer also adds 15 percent of reserve wines, that is, wines produced from previous vintages. The combination of these practices therefore make us think of a wine of beautiful finesse but also complexity. A Champagne to uncork when dinner is the very fine. Seafood, oysters, shellfish and crustaceans are ideal snack companions.

    For once we are not in the presence of a historic company with centuries of history and blazon to show off in every situation. In contrast, Bonnaire has a short but intense history. Founded in 1932, it is located in one of the most beautiful cru in the Champagne region, the village of Cramant, in the northern Côte des Blancs. Here the main grape variety is undoubtedly Chardonnay, capable of producing wines of rare finesse and great evolutionary capacity. Elegant wines with a distinctly mineral character, due in good part to the limestone subsoil that provides perfect drainage and a good water supply to the vines during the summer. In the early 1930s, Fernand Bouquemont, great-grandfather of the current owners, decided to start making wines from his own vineyards. And, fortunately, good results were not long in coming. Today the company is run by the fourth generation of the family and can count on nearly 22 hectares of vineyards from which they obtain about 100 thousand bottles each year.

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