Champagne Extra Brut Cuvee des Corbeaux Pierre Deville
|Grapes||Chardonnay - Pinot nero|
|Agricolture||lutte raisonnée, sustainable|
|Pairings||Salted Butter and Anchovies, Caviar, Shell Fish, Blue Cheese, Grilled Fish, Pasta with Fish|
This label is elaborated and designed as a tribute to the Corbeaux Family, owner of Pierre Deville. The grapes were chosen by the oldest vineyards (on average 40 years of age) planted by Alban's grandfather (hence the name, Corbeaux). hardonnay and Pinot noir in equal parts to form the assembly. Malolattic fermentation carried out, basic cuvée with 80% vintage wine and the addition of 20% Vins de Réserve (2 previous harvests). Maturation of 40 months on the yeasts final dosage less than 5 gr/liter, for an extra brut in name and in fact.
The style of the Pierre Deville company leads back to the essence of the municipality, Verzy, a small town of just over a thousand souls on the northern edge of the Montagne de Reims; its notoriety is linked to the approximately 400 hectares of vineyards, mainly of Pinot Noir, rightly classified as Grand Cru. The exposure of the best parcels owned by Champagne Pierre Deville gives strength to the pinot noir, maturity to the chardonnay which also does not disdain the body. Between the straits
alleys of the village is home to the small cellar of the Corbeaux family, the fourth generation as Recoltant Manipulant. Five hectares of property, all on Verzy, planted in some of the most valuable plots of the municipality
60% pinot noir and 40% chardonnay.
Christophe, the father, left ample room for maneuver to his son Alban, fresh from his oenological studies, some internships in the cellars of Burgundy and immediately at ease among the youngsters of the "new generation" Champagne. Alban's first steps could only be taken towards reducing the dosage in his father's Champagne.
Another point of Alban's: the identity of the vines and plots of origin (the lieux-dits to put it in French) from which "his" bubbles take, and will take, form. Instead, the contribution of wood is lighter to avoid oxidation that is not part of its DNA. A few hundred bottles at the moment, just to become familiar with the cellar and convince the father that this is the winning bet for the future of the Champagne Deville. Nervous and of sustained acidity, the Champagne Deville meet the taste of those who shy away from sweetness (the dosages are always very low), love wines with character and a good dose of personality in the glass. More suitable for the table than as an aperitif, the Champagnes of the young Alban have precision and great cleanliness, length of the sip thanks to the age of the vineyard planted by his great-grandfather in the early 60s of the last century.