A cuvée whose strength lies in subtraction. By removing everything that is not strictly necessary, the result is a wine that lets only the land it comes from speak. Chavost is located south of Épernay, in the famous Vallée de la Marne. This historic cooperative, founded back in 1946 by the winegrowers of Courcourt, has undertaken a true green revolution. Today, the winery’s artisans cultivate their vineyards according to a strict organic philosophy. Made from pure Chardonnay, this noble grape variety is handled with the utmost care, using only the free-run juice, the most precious part obtained from the very first pressing of the grapes. It is therefore the finest and most acidic fraction, ideal for creating a wine of exceptional finesse. Harvesting is carried out by hand when the grapes have reached perfect biological ripeness, and in the cellar the work continues with minimal human intervention. Vinification takes place entirely in temperature-controlled stainless steel tanks. No sulphites are added, and natural settling takes place without enzymes, artificial tannins or clarifying charcoal. The yeasts and bacteria that drive alcoholic and malolactic fermentation are also indigenous and activate spontaneously. And, being a Brut Nature, no final sugar dosage is added. In the glass it reveals a bright colour and a fine mousse. On the nose, the first impression offers warm yeast notes, pleasant creaminess and delicate aromas of hawthorn. Then the true soul of the terroir emerges, with a vibrant chalky minerality blending with hints of toasted bread and ripe yellow fruit. On the palate the attack is fresh and rounded. The sip is rich and deep, with a typical chalky texture that carries through to a smooth, light and extremely clean finish. Thanks to Chardonnay’s outstanding natural acidity and protected stainless steel vinification, this bottle has excellent ageing potential. It can rest in the cellar for 3 to 5 years, developing even more complex, buttery evolved notes. At the table it is the ideal partner for a seafood dinner. Excellent with raw seafood and tuna tartare, as its sharp freshness cleanses the palate. Also worth trying with fried paranza fish or medium-aged soft cheeses for a perfect contrast.