Champagne Venus Agrapart 2013
|Agricolture||lutte raisonnée, sustainable|
|Pairings||White Meat, Grilled Fish, Pasta with Fish|
The cuvée Venus, which takes its name from the historic mare of the domaine, expresses the terroir of the La Fosse parcel (a moat that delimits the lower part of the hill and facilitates the drainage of water): the upper part of the lieu-dit is calcareous, while the lower part is more clayey. In all, it is about 0.60 hectares of 50-year-old vines, of which Pascal isolated the central portion with a double intention: on the one hand not to suffer from the pollution of the neighbors; on the other hand, to measure the impact of plowing the soil and human-backed treatments. This cuvée is vinified in demi-muid, before resting on the lees for four years. The particle destined for the Venus cuvée is entirely worked with horse. Now there is nothing more to prove, but when Pascal started this approach 20 years ago he was called "whimsical".
In Avize, in the 19th century, Arthur Agrapart founded the Cantina Agrapart and his youngest son Piascal continued in the footsteps of the 1950-1960s.
After some initial attempts, Arthur gives Pierre his freedom who bases everything on the work in the vineyard and the winemaking. Pascal is a hard worker, a solid, deserving and concrete man. His wines have a particular style following the work done in the vineyard: a perfect balance between tension and minerality
Today, the Agrapart vineyard covers 12 hectares in the heart of the Côte des Blancs. The activity is distinguished by the meticulous attention in every phase of processing, from the vineyard to the cellar, checking at all times the ripeness of the grapes and the wine.
The vineyard is mainly grown on Avize, Oger, Cramant and Oiry Grands Crus of the Côte des Blancs, in the heart of Champagne. The calcareous soil, typical of the Côte des Blancs, allows to work Chardonnay, the grape that best gives freshness to the wine, elegance and finesse.
Each harvest is different from year to year, this is the only way to identify the wines of terroir in the best way, as Agrapart says in three words "We fight for the truth of the soil". The fermentation takes place with indigenous yeasts of the grapes and the aging is on the yeasts in oak barrels. Extra Brut Blanc de Blancs Grand Cru meets the best Chardonnays found on the Grand Cru terroir.