A. Levasseur – Noir de Terroir Extra Brut NV
Producer: Champagne Albert Levasseur / David Levasseur
Region: Marne | Champagne
Grapes: Pinot Noir
A. Levasseur – Noir de Terroir Extra Brut is produced from 100% Pinot Noir from two specially selected small vineyards in Cuchery, The Pinot vines of L’Olivière, or “the vines of the nephew’s mother”, were planted in 1990; meanwhile in Châtillon-sur-Marne there is La Fontinette, planted in 1998. All the grapes came from the 2011 harvest, and later cuvées will be declared as vintages. Vinified in small tanks,
Very distinctive aroma. Asparagus, rhubarb, nectarines and strawberries, some floral aroma of saffron, and autolytic aroma of baking spice. Structured and savoury on the palate, with a fine mousse, a hint of tannin and some redcurrant fruit. This really is an astounding Champagne.
Noir de Terroir Extra Brut pairs beautifully with roast quail, spätzles and cranberry & redcurrant sauce, according to David but will also match other milder fowl dishes.
Situated in the North, so cold, the climate of Champagne is severe for the vine. Oceanic, it brings water in regular quantities with thermal contrasts from one season to another. Stored for 2 weeks at -2°c, no filtration, because the wine is bottling in April. Selected yeast, inox tank, temperature controlled for the fermentation and extended lees ageing. Malolactic fermentation was completed after the first fermentation.
Noir de Terroir Extra Brut contains minimal added sulphites. Read more.
Noir de Terroir Extra Brut is suitable for vegetarians and vegans.
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“ Each fragrance, each taste can reveal a different picture, sensation, or souvenir for each of us. The essences of my terroir, our champagnes, are an invitation to find back some aromas born from our meticulous know-how and our vineyard. My acute sensitivity has inspired me to produce our cuvees, will they awaken your senses? ”
David Levasseur, Awakener of senses
With this single grape variety on several plots, I wish to initiate you to the flavours of Pinot Noir in my terroir. Two vines have been especially selected at the origin of its making: the plots “La Fontinette” of Châtillon-sur-Marne, planted in 1998, and “L’Olivière” in Cuchery. Nicknamed “The vine of the grandfather”, it was planted in 1990. These two plots have received special pruning operations called Cordon and Chablis. Issued from the single and same year of harvest, this cuvee is the essence of Pinot Noir of Champagne Albert Levasseur. Vinified in small tanks, “Noir de Terroir” is produced with constant care and precision to become a unique terroir product.
Awaken your senses : In the nose, “Noir de Terroir“ has a fruity character with notes of nectarine, strawberry, then floral aromas of violet and saffron. Structured and mature in the palate, this Blanc de Noirs brings tart and tannic freshness with hints of redcurrant.
Let your taste buds shiver : Be audacious! Match it with a roasted quail, spätzles (Alsace pasta) and a reduced cranberry and redcurrant sauce.
Limited to 1,500 bottles.
SUGAR 5 G/L
TOTAL SULPHUR 29 MG/L
Champagne Albert Levasseur is a very small grower set up by David’s grandparents in 1944, with only 4.2 hectares of vines farmed by David since 2003.
“In the nineties, my father gradually passed on his knowledge and his heritage to me, and I became independent as from 2003. Full of ambitions, I could bring a new way in the viticulture follow-up and the company management, but also my vision of champagne: a product mainly evoking meetings and awakening senses… CThen I decided to have a space built, dedicated to welcome you and invite you to some friendly and funny tasting sessions of champagnes Albert Levasseur. Turning our vineyard into my so-called playground, I decided to buy more plots in Châtillon-sur-Marne. So, our vineyard is now composed with 4.20 hectares spread on 18 plots in villages like Cuchery, Châtillon-sur-Marne, or Fleury-la-Rivière. Advanced equipment joined the estate to work on a finer mastering of the wines (thermo-regulated stainless steel tanks, new winepress).
Growing up in traditional viticulture, I was able to mix such methods with precise technology. Today sustainable viticulture is optimized via a computerized follow-up of the plots. We let grass grow partially in the vines. I also bring organic fertilizers to better treat the soils of the current 4.20 hectares of our vineyard. In the winery, thanks to the purchase of thermo-regulated stainless steel tanks, I have the freedom to vinify grape varieties, pruning operations and plots in a separate way. My will? It’s to offer you a Champagne wine for enjoyment. Our estate allows me to imagine Champagnes according to the harvest and my fancies, my vineyard and my winery have indeed become my playground. ”
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