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HISTORY
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House founded in 1894, in Avize, in the heart of the Côte des Blancs, by Arthur AGRAPART, great-grandfather of the both actual owners, Pascal and Fabrice AGRAPART.
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FACILITIES
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The Champagne AGRAPART & FILS used to be a "home-made" Champagne since its creation. The successive generations of passionate winegrowers have in fact always been involved in the winemaking, the vineyard working, the bottling and the marketing. The self-winemaker's privilege is the possibility to permanently control the maturation of his grapes and then, the evolution of his wine. Consequently, we make it a point of honour to guarantee a constant quality to our customers.
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TERROIR, SOIL AND CLIMATE
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Exceptional is the geographic situation of our vineyard, located in the heart of Champagne, by "GRAND CRU" graded villages. The specific chalky soil of the Cote des Blancs enables the working of the CHARDONNAY vine variety, well known to provide the wine with freshness, acidity, elegance and subtlety. Our vineyard consists of 52 parcels aged 35 in an average ( some of them are over 50 years old ).
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VINEYARD WORKING
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| PLANTING DENSITY: |
8000 vinestocks / hectare
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| GRAFT HOLDER: |
41 B
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| WORKING MODE: |
Chablis type vine trimming.
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| VINEYARD SUPERVISION: |
Rational treatment performed by ourselves. Mechanical weeding ( ploughing ) of the vineyard, which maintains a constant microbial life and enables the roots to draw in depth the mineral elements that confer the native taste on our wines.
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| DUNGING: |
Organic dunging according to soil and petiole analyses.
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| SHOOT BINDING: |
Manual and aerated, in order to assist maturity and prevent infections.
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| VINTAGING: |
Manual and selective, according to the sanitary condition the maturity of the parcels.
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| GRAPES TRANSPORT: |
Quickly done, so that the grapes could be pressed soonest once harvested, occurs in ventilated boxes systematically washed after each use.
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| PRESSING: |
4000 Kg COQUARD traditional wine-press. Slow and selective pressing, in order to separate each grape juice quality.
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| CLEARING OUT: |
Static, without biological action, 24 hours long.
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| CONTAINERS: |
18 enamelled stainless steel tuns, thermoregulated at 24 ºC for the aromas to be kept, 12 oak casks ( 72 ht ) for a soft oxidation.
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| WINEMAKING: |
A malolactic fermentation is searched for the wine to have a better stability, harmony and evolution. Once racked, the wine is kept on its lees until the blending ( March - April ). Once tasted, our wines are blended according to the wanted type of vintage : B.S.A.,Millesime, Prestige. Then, our wines are chilled and filtered by ourselves.
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| DRAWING: |
In May - June occurs the bottling, then the bottles are brought into our chalky cellars, where a constant temperature ( 10 ºC ) generates a slow fermentation of the wine, which is a guarantee of quality and fine bubbles.
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| AGEING: |
B.S.A. used to be sold at least 3 years and millesime 5 years after their bottling.
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SEDIMENT REMOVING & DOSING: |
Occurs 2 months before the distribution. The added liqueur is made of wine of the year and of pure cane sugar.
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