Champagne Extra Brut Sans Souffre Waris Hubert
Champagne Extra Brut Sans Souffre Waris Hubert
Serve at: 12°-14°C
Glass type

Champagne Extra Brut Sans Souffre Waris Hubert

Non disponibile
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Waris-Hubert Champagne without added sulfites is a limited edition from 100% Chardonnay grapes and with a sugar dosage of 4.3 g/l that makes it classify as extra brut.

The grapes harvested in 2018 come exclusively from the "Les Hautes Bouquets" parcel located in Grauves, a Premier Cru to the west of Avize.

Every Champagne belonging to Waris-Hubert production, has the particularity of reflecting to the maximum the terroir from which it comes. This version, too, is not an exception. Premier Cru Grauves, in fact, gives Champagne Blanc de Blancs, like the one in question, rich in body and structure. The combination with the vineyard's age of more than 50 years and the absence of added sulfites means that the Champagne is of high complexity, capable of evolving from the opening of the bottle to the last glass.

Vinification involves a malolactic fermentation carried out in wood and a 26-month rest on the lees. Following disgorgement, bottle refinement is one year.

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Waris Hubert - Avize

Waris Hubert

"The more the roots tickle the chalk, the more the wines express themselves with finesse and translate our personality and that of our prestigious terroirs. When we obtain exceptional wines, it is because they are already on the vine".

The words of Olivier Waris express well the characteristics that make the wines that are born in the Champagne region unique.
The Waris-Hubert family has been producing Champagne for four generations in Avize, one of the Grand Crus of the Côte des Blancs.

Today, Olivier and his wife Stéphanie, control the production of 11 hectares of vineyards divided among the most representative Grand Cru and Premier Cru of the Champagne region (Avize, Cramant, Chouilly, Oger, Grauves, Ay...).
Their work aims to perfectly reflect the terroir from which the grapes come. To do this, they work by separating all the parcels on arrival at the winery and at pressing in order to obtain Champagnes with well-defined characteristics that reflect their provenance.

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