M.Lefebure and Colette Bonnet, Nos Esprits libres e contents and Blanc de Blanc - Champagne - 2 Bottles (0.75L)

Just over 5.5 hectares cultivated mainly on the lands of the Coteaux du Petit Morin and a small part in Côte de Bars, a wine-growing management as 'clean' as possible and compatible with the needs of the soils (conversion to Bio is underway), a maniacal attention to the ripening and integrity of the fruit and a small cellar conducted with an artisanal spirit (all by gravity, no clarification or filtration, fermentations strictly in wood) by a young winemaker, Marie Lauréne and her husband Sébastien: this is the backstory that animates the champagnes M. Lefébure, wines capable of combining integrity and elegance, roundness and tension, depth and lightness. After a degree from the Sorbonne in art history and archaeology, a decade of work experience in Paris and a film known to (real) enthusiasts, 'Mondovino', which enlightens her, Marie Lauréne decides to abandon the city's frenzy and a career in the direction of art and return to the vineyards of Champagne. Resumes the oenological training to

Avize, where she meets Sébastien, her husband and, together, they get help from the Horiot couple (long-time winemakers in Les Riceys) who, in addition to their experience as winemakers, will transmit to them a vocation that, in the vineyard as in the cellar, winks at Burgundy. All supported by a unique territory like that of Coteaux du Petit Morin characterized by chalky, clayey soils and precious flint blocks capable of giving L. Lefébure champagnes marked notes of flint and pyric powder. Like their 'Nos esprits libre et content', composed of 70% meunier and 30% chardonnay, which is expressed on sumptuous buttery and fruity notes suggestions of apple, citrus, which soon leave room for darker smoked sensations, pyric powder, dark minerality. For an enveloping, fresh and saline mouth, where the sensations of the fruit return, crunchy, and where the gustatory progression is yes sinuous but also dynamic, flexible, vibrant. It's pure and delicious, it gets better with the bottle open and finishes in an instant. A debut of applause, good!


Opposite the plateau of Blu to Noé les Mallet, in the Cote des Bar in southern Champagne, Colette cultivates her 2.24h of vineyards of pinot noir, chardonnay and pinot blanc.

In 1911, in the midst of the revolt of the Winegrowers in Champagne, the great uncle Henri Barrois, at only 26 years old, with his grandmother Marie Barrois, already impacted by the devastation of the phyllossera, participates in the movement that will place the AUBE as part of the Champagne region. Henri, having no direct descendants, will give up the vineyards to the parents of Colette, Marcel and Huguette. In 1992 Colette decided to move on to champagne, training both in the work in the vineyard and in the production of wine. In 1998 he approached the world of organic farming, with the first experiments on his vineyards, being supported by experts and pioneers in the field. In 2012 he obtained the Agriculture Biologique Ecocert certification. For Colette, nature is an ecosystem and must be respected; during visits to the company, there is a lot of talk about the vegetation and the characteristics of the soil (the Kimméridgien and the Portlandien) an essential element for her wines.

The production process of Colette Bonnet champagnes takes place with the first phases that are managed directly by Colette in its own pressing plant. The flower must is then entrusted, for winemaking and sparkling wine at the Centre Vinicole de la Champagne in Chouilly.

Contemplating the fine and elegant bubbles of Colette Bonnet's organic champagnes in your flut means getting to know a dynamic and committed vigneron, a terroir and a destiny.

Colette Bonnet's Champagne Blanc de Blancs Millésime 2019 is the result of 100% Chardonnay from grapes from the vineyards of Noë-les-Mallets, in the Côte des Bar.

Millésime 2019, the must after pressing is sent to the Centre Viticole de Chouilly to be vinified according to a model established by Colette of minimum intervention. Dosage equal to 4 g/l (Extra Brut).

Golden color with greenish reflections of remarkable brilliance. On the nose aromas of yeast, fresh bread and butter, followed by notes of hawthorn and acacia and at the finish fresh notes of lemon zest with a note of minerality. On the palate the attack is wide, generous, typical of Pinot Blanc; it follows a more delicate and floral profile, completed by subtle citrus aromas. Balanced acidity and salinity on the finish that guides the softness of this Blanc de Blancs in the making.

Recommended in combination with salted butter shellfish and grilled fish.