Coteaux Champenois Chavost Rouge 100% Raisin Pinot

Coteaux Champenois Red Pinot Noir: a unique expression of the Champagne vineyards

Maison Chavost’s Coteaux Champenois Red Pinot Noirfollows in the tradition of still Champagne wines, produced from the same terroirs as the sparkling wines. This cuvée, made predominantly from Pinot Noir and complemented by Meunier, highlights a meticulous, artisanal approach, without the use of oenological additives. It reflects precise vineyard management and a commitment to producing aChampagne red winetrue to its origins.

Grown onnorth-facing clay-limestone terroir, this wine benefits from conditions conducive to the slow and gradual ripening of the grapes. The grapes are harvested by hand at advanced ripeness to ensure optimal concentration. The entire winemaking process relies on natural methods, including fermentation with indigenous yeasts and extended ageing in French oak barrels.

Technical details

• Appellation:Coteaux Champenois
• Grape varieties:66% Pinot Noir, 34% Meunier
• Terroir:Clay-limestone soil, north-facing
• Viticulture:Certified organic
• Harvest:Hand-picked at advanced ripeness
• Vinification:No additives, no added sulphites, indigenous yeasts
• Ageing:18 months in French oak barrels
• Processing:Unfined, unfiltered

Tasting notes

Nose

The bouquet is characterised by marked intensity, dominated by notes of red fruits such as cherry and blackcurrant. Spicy, slightly peppery nuances round the whole off.

Palate

The structure is full-bodied and dense, with a rich texture and well-integrated tannins. The balance rests on a persistent vinous framework, supported by aromas of ripe red fruits and a long finish.

Vinification without additives: a demanding technical approach

Thisred wine, with no added sulphites, is produced without resorting to conventional winemaking practices such as the addition of enzymes, tannins or acidity regulators. Alcoholic fermentation and malolactic fermentation are carried out exclusively by the microorganisms naturally present on the grapes.

Extended maceration, before and after bleeding, allows the extraction of the phenolic compounds necessary for the wine’s structure. Ageing in barrels previously used for several wines promotes controlled development without overly influencing the aromatic profile. This technical approach brings this cuvée closer to the world ofnatural wines from Champagne.

Positioning and characteristics

Organic Coteaux Champenoisis a niche category within Champagne, a region historically focused on the production of sparkling wines. This cuvée highlights the potential of Champagne grape varieties in still wine, offering a different interpretation of the terroir.

The absence of additives, combined with precise winemaking and extended ageing, results in a structured wine that is true to its origins. This style of production is aimed at connoisseurs seeking a technical expression of the wine, centred on substance and terroir.

Serving and storage conditions

It is recommended to servethis red Champagneat a temperature of between 14 and 16°C. Decanting beforehand may be considered to enhance the aromatic expression. This wine can be stored for several years in a cellar, away from light and temperature fluctuations.

FAQ – Frequently Asked Questions

What is a red Coteaux Champenois?

It is a still wine produced in Champagne, made without the second fermentation, unlike sparkling champagnes.

Does this wine contain added sulphites?

No, this cuvée is made without the addition of sulphites, in line with a natural winemaking approach.

Which grape varieties make up this wine?

It is made mainly from Pinot Noir, complemented by Meunier, two iconic grape varieties of Champagne.

What makes the terroir special?

The north-facing clay-limestone soil promotes slow ripening and helps preserve the grapes’ balance.

Is this wine filtered?

No, it is neither fined nor filtered, in order to preserve its integrity and natural compounds.

How long can it be kept?

Thanks to its structure and ageing, it will develop favourably for several years in the cellar.