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An aromatic champagne sublimated by a mineral touch and a long finish. More info
Georges Laval’s Brut Nature Cumières cuvée is a precise blend of Pinot Noir, Pinot Meunier and Chardonnay from seven different plots. Located in the Premier Cru of Cumières, at the heart of the Marne Valley, the vines thrive on clay-limestone soils and enjoy the benefits of biodynamic viticulture. Once harvested, the grapes are transported to the winery where they undergo low-intervention vinification. The musts ferment and are aged for 24 months in old casks with native yeasts. The cuvée is then bottled without filtration or clarification for a second fermentation.
The rosé colour reveals an aromatic bouquet displaying fruity fragrances and hints of dry bread. The silky, elegant palate unveils fine bubbles perfectly integrated with a fine minerality, leading to a long, fresh finish.
Rosé Premier Cru Brut Nature Georges Laval serve at a temperature of 10°C. It will pair perfectly with the following dishes: Crumble à la tomate, Endives au four, Gratin dauphinois.
Georges Laval’s Brut Nature Cumières cuvée is a precise blend of Pinot Noir, Pinot Meunier and Chardonnay from seven different plots. Located in the Premier Cru of Cumières, at the heart of the Marne Valley, the vines thrive on clay-limestone soils and enjoy the benefits of biodynamic viticulture. Once harvested, the grapes are transported to the winery where they undergo low-intervention vinification. The musts ferment and are aged for 24 months in old casks with native yeasts. The cuvée is then bottled without filtration or clarification for a second fermentation.
The rosé colour reveals an aromatic bouquet displaying fruity fragrances and hints of dry bread. The silky, elegant palate unveils fine bubbles perfectly integrated with a fine minerality, leading to a long, fresh finish.
Domaine Georges Laval is a niche, little family-owned champagne estate. Having just three hectares in a region famous for its imposing maisons, it is quite the challenge to stand out from the crowd. But this is a challenge met with great talent. Since 1996, Vincent Laval has been managing the property with mastery. He was immersed in the wine-making world from a young age, watching both his father and grandfather work hard on the property. Today, he is helped out by his wife and a team of three employees. Together, their farming methods are traditional and certified organic; all synthetic products, herbicides, and pesticides are banned, as is compost and soil enrichment. Work in the winery is meticulous, with no added sugar and vinification in casks. The idea is to produce a range that includes both ‘vinification wines' and ‘terroir wines'. The vinification wines are those that blend vintages and/or terroirs to optimise flavour. The others undergo natural fermentation and are vinified as single-parcel cuvées. The lasting impression of these wines is one of precision, with beautiful depth and striking density.
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