Derrière le Mont Aigu N°18 Sans Sulfites Ajouté Chouilly Grand Cru Blanc de Blancs Brut Nature 2018

Wine Description for Derrière le Mont Aigu N°18 Sans Sulfites Ajouté Chouilly Grand Cru Blanc de Blancs Brut Nature 2018 by Pertois-Lebrun

Character

This Champagne embodies radical purity and uncompromising terroir understanding. As a Brut Nature without added sulphites, the wine presents itself in its most authentic form – nothing masks the mineral precision of Chouilly. The Grand Cru classification of this legendary Côte des Blancs vineyard site guarantees Chardonnay of extraordinary finesse. Pertois-Lebrun achieves here the balancing act between traditional Champagne excellence and modern minimal-intervention philosophy.

Terroir & Origin

Chouilly ranks among the most prestigious Blanc de Blancs terroirs of Champagne. The chalk-dominated soils of the Côte des Blancs impart to the Chardonnay that saline minerality and vibrant tension which connoisseurs cherish. The vintage 2018 brought to Champagne ripe, concentrated grapes with outstanding balance between richness and freshness. The parcel „Derrière le Mont Aigu“ benefits from ideal exposure and old vines whose roots run deep into the limestone.

Grape Variety & Vinification

100% Chardonnay of Grand Cru standard – the supreme discipline of Champagne. The decision for „Sans Sulfites Ajouté“ demands the highest precision during harvest and vinification, impeccably healthy fruit and meticulous cellar hygiene. As Brut Nature (zero dosage), the Champagne reveals unvarnished its true character. This purist approach demands courage and skill from the winemaker – any weakness would be ruthlessly exposed. The result is a Champagne of crystalline transparency, which expresses the cool elegance of Chouilly unfiltered.

Food Pairing Recommendations

The saline minerality and bone-dry structure predestine this Champagne for raw shellfish, particularly oysters and sea urchins. Also sublime with scallop carpaccio, sashimi or sturgeon caviar. The wine’s purity harmonises perfectly with steamed turbot or monkfish in Champagne sauce. For vegetarian options, the combination with truffle-infused cauliflower or asparagus with hollandaise is equally convincing.