Gaspard Brochet Le Coq Tome II Extra Brut [2023] NV, Champagne, France (Copy) Destilerias Acha ambient yeast fermentation and aging

ambient yeast fermentation and aging for 10 months in stainless steel (70%) and used barrels (30%)

Aged for 2 years in cement vats

Vine Age: Planted from 1955 to 1957

brix development dame to a stop

Clos de Vougeot grand cru was acquired by Étienne’s grandfather

Gaspard Brochet Le Coq Tome II Extra Brut [2023] NV, Champagne, France (Copy) Destilerias Acha ambient yeast fermentation and aging56% Pinot Noir, 22% Meunier, 22% Chardonnay Biodynamic Practicing Vineyard Ecueil and Sace 1er Crus Orientation Multiple parcels, exposure varies Soil mostly sandy soil Viticulture Strong emphasis on biodiversity and soil health. Biodynamically farmed since 2022. Vinification Pressing in traditional between 5 to 15 hours, 2000 KG coquard basket press, settling by gravity, native fermentation in 228L. Vinification at 6 degrees celcius, 8 months of