André Beaufort’s Champagne Brut Reserve Polisy is named after the department of Aube, in the Côte des Bars, from which come the Pinot Noir and Chardonnay grapes, obtained from vineyards located on a clay-type soil and grown organically. The grapes are pressed after the harvest and the must is decanted for 12 hours in steel, followed by spontaneous fermentation by the work of yeasts in steel and wooden casks and malolactic fermentation. The refermentation in bottle takes place according to the Champenoise method and the wine rests on the lees for 24 months. The Champagne Brut Reserve Polisy is presented to the glass of straw yellow, with hints of yellow fruit, wild herbs and notes of pastry. The palate is creamy, fresh and with great minerality on the finish. This Champagne is perfect to combine with a fish soup with tomato or white or with appetizers and fresh cheeses. To fully appreciate its style, this Champagne should be served at a serving temperature of 8/10 ºC.
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