CHAVOST champagne Euréka

Champagne Chavost Eurêka: purity and natural commitment

Champagne Chavost Eurêka is a bold cuvée born in the heart of the village of Chavot-Courcourt, on the southern slopes of Épernay. Made with no added sulfites, this Champagne Brut Nature is an authentic expression of the identity of its terroir and the committed philosophy of the Chavost cooperative. A rare cuvée, produced in limited quantities, carefully matured to reveal the typicity of the Champagne grape varieties.

Technical characteristics

• Blend: majority Pinot Noir, Chardonnay, and Meunier depending on the year.
• Vinification: fermented in stainless steel tanks, with no addition of sulfites or oenological additives
• Second fermentation: traditional method with indigenous yeasts, natural bubbling
• Dosage: Zero dosage (Brut Nature)
• Aging on lees: minimum 20 months
• Disgorging: manual, no expedition liqueur added
• Production: limited edition (around 800 to 2000 bottles, depending on the year)

Taste profile and assets

This organic, sulfite-free champagne is light yellow in color, with fine, active bubbles. The nose is pure: notes of green apple,fresh almond and damp chalk evoke its limestone terroir. On the palate, the attack is lively, the texture silky, carried by a precise acid framework and assertive salinity. The absence of dosage gives way to a clean, mineral finish.

Tasting & context

Champagne Chavost Eurêka is aimed at discerning connoisseurs looking for natural, demanding cuvées. It can be served at table with fine dishes such as oysters, sea bass tartar or grilled vegetables seasoned with olive oil. Recommended serving temperature: 9-10°C.

Why choose Champagne Eurêka?

• Natural vinification without sulfites
• Champagne Brut Nature with no dosage
• Handcrafted production in very limited quantities
• Organic certification (in biodynamic conversion)
• Excellent aging potential (up to 4-5 years)

Storage recommendations

Store bottles lying down in a cool place, between 10 and 12°C, away from light. This cuvée can be enjoyed young for its tension, or after 2 to 3 years of ageing to gain in aromatic complexity.