Champagne Brut Nature Suisse Laval
|Grapes||Pinot noir - Chardonnay - Pinot meunier|
|Cellar||Suisse Laval - Cumieres|
|Agricolture||organic agriculture, sustainable|
|Pairings||White Meat, Raw Fish Dishes, Foie Gras, Fresh Cheese|
Champagne obtained from wines from Cumiers and Hautvillers, blend of Pinot Noir (50%), Chardonnay (40%) and small salt from Pinot Meunier (10%). The base cuvée is made with the vintage wine previously prepared and cooked with 20% Reserve Wine, according to the norm the previous vintage aged in large wood. Malolactic fermentation completely carried out, rest on the yeasts for approximately 42 months. No dosage (0 g/l.) at disgorgement
Suisse Laval - Cumieres
Laval is certainly not a name that goes unnoticed among the many lovers of biodynamic-inspired wines. His cellar is located in the charming and famous municipality of Cumiers, Premier Cru on the right side of the Marne, a sub-area known as the High Valley. The vineyards are largely dedicated to black grapes, Pinot Noir and Meunier, which cover over 80% of the village's approximately 170 hectares of vineyards. It is no coincidence that it is a land that acts as a hinge between the lower part of the Vallée de la Marne, rich in clay and sand, and the last offshoots of the Montagne de Reims, with recurring chalk veins present on the hilly stripes of the village. Known in recent decades for the production of a fine Coteaux Champenoise Rouge, a Pinot Noir-based red wine widely used for blended Rosés by many Cote des Blancs producers, Cumiers has in recent years become a sort of laboratory on ORGANIC viticulture in Champagne. The dry and windy climate, the perfect southern exposure of a large part of the vineyards and the spirit of experimentation of a handful of producers in the town have given particular impetus, among the first in the area, to sustainable and organic viticulture.
Janick Laval, George's sister, inherited part of the family's vineyards; a handful of earth, little more than
3 hectares of vineyards, on the first hill above the town. Together with her husband Alain Suisse, of Swiss origins, she manages with healthy organic principles the proprietary grapes, drawing many ideas from the work of his brother. The “Swiss” penalty of her husband Alain contributes to giving a high quality profile to the Champagnes that bear the name of the two spouses. Absence of chemical treatments in the vineyard, "deliberately" traditional winemaking with vertical press, natural fermentations and minimal use of sulfur dioxide; these are the ingredients for wines of volume but never "out of register"