As is common with many Champagne winemakers, the Gautherot family originally sold the grapes. It was only when Bertrand Gautherot took over the vineyards from his father that he decided to produce his own champagnes, at the suggestion of his mentor Anselme Selosse. Today, each parcel is vinified separately and by grape variety. The wines are fermented and aged in 400-liter barrels on their own yeasts. Bertrand consequently renounces chaptalisation, filtration and fining. His extremely fine and complex growths from Buxières-sur-Arce at the Côte des Bar are among the very great champagnes of this world.
Allergens | Contains sulfur |
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Residual sweetness | ■□□□□ |
Drinking temperature | 11° |
Manufacturer | Champagne Vouette & Sorbée, 8 rue de Vaux, 10110 Buxières-sur-Arce / France, organic certificate: FR-BIO-01 |