Vouette et Sorbée

The Vouette et Sorbée winery is truly particular, light years away from the typical stereotypes of the great Champagne houses that we all know. Biodynamic agriculture has always been practiced here, therefore maximum naturalness, no synthetic products, neither in the vineyard nor in the cellar, indeed all the agronomic and oenological preparations are made at home according to biodynamic dictates. And Bertrand Gautherot , the owner, perfectly represents the philosophy that drives him in running his business. In Champagne it is defined as 'récoltant manipulant', that is, someone who grows grapes and transforms them into wine, all within the same cellar. We are in Bruxières-sur-Arce, exactly in the Côte des Bar. The production is artisanal and Bertrand has 5 hectares of vineyards, divided into the two areas of Vouette et Sorbée which give the winery its name. The vines in the vineyards are quite old, the average age is around 20 years; this guarantees a reduced production, but of great quality. The soils are calcareous and this factor gives a characteristic minerality and freshness to the champagnes produced. The harvest is strictly manual and the yeasts for fermentation are indigenous, taken directly from the harvested grapes. Even all the steps in the cellar of the Champenoise method, including riddling, are operations all carried out strictly by hand; the degorgement is carried out 'à la volée'. It is clear that with this type of work, manual and "Carthusian", the wines are truly particular, far from the classic large-scale production that we know and reflect very well the terroir from which they come. The utmost care is reflected in the elegance, freshness and balance of each label. A work much appreciated by enthusiasts who compete for the few bottles produced each year. Certainly unique products that led Bertrand Gautherot to be nicknamed the Artist of Champagne, a truly prestigious title.