Ayse Méthode Traditionnelle Brut Domaine Belluard

Picture of Ayse Méthode Traditionnelle Brut

Fiche Technique

Color
Sparkling
Format
Magnum 150cl
Year
2016
Imagine a sparkling wine grown on steep slopes of glacial moraine and limestone, right at the foot of Mont Blanc. Here, the rare Gringet grape is farmed biodynamically by one of Savoie's most respected estates, where low yields and hand harvesting are simply the norm. The traditional method gives it fine, persistent bubbles and a beautifully taut, mineral edge. Expect aromas of white flowers, crisp pear, citrus zest and a hint of alpine herbs, all carried by a saline, chalky finish. Brilliantly dry and refreshing, it's perfect as an aperitif, with mountain cheeses or delicate seafood. A true Alpine original you'll want to discover.
83.30 € incl tax

-5% for 6 identical bottles

3 in stock

Wine name: Ayse Méthode Traditionnelle Brut 2016

Vintage: 2016

Producer: Domaine Belluard, Ayse, Haute-Savoie

Grape varieties: 100% Gringet

Region: Savoie, France

Appellation: AOC Vin de Savoie Ayse Mousseux

Vinification method: Traditional method with second fermentation in bottle, whole-bunch pressing, indigenous yeasts, fermentation in stainless steel and concrete egg vats, extended ageing on lees in bottle, low dosage (brut), hand riddling and disgorging

Maceration: None, direct gentle pressing of whole clusters, juice run off without skin contact

Colour: Pale gold with green reflections, fine and persistent bead

Bouquet: White flowers, fresh pear and citrus zest, alpine herbs, chalk and a hint of brioche from lees ageing

Palate: Taut and saline attack, fine creamy mousse, crisp mountain fruit, mineral backbone and a long dry, chalky finish

Alcohol content: 12% vol.

Soils: Steep south-facing slopes on limestone scree and glacial moraine at the foot of Mont Môle, 450 to 550 m altitude

Farming: Biodynamic, certified Demeter, hand harvesting, ploughing by horse on the steepest plots

Ageing potential: 8 to 12 years from the vintage

Food pairing: Aperitif, oysters and shellfish, lake fish such as féra or omble chevalier, alpine cheeses like Beaufort and Abondance, poultry in cream sauce

Serving temperature: 8 to 10 °C

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