NV Champagne Chavost, Blanc de Chardonnay Extra-Brut, Champagne, France Nicolas Joly The Cab undergoes carbonic macerated

The Cab undergoes carbonic macerated and the Gris fermented on skins for 30 days

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NV Champagne Chavost, Blanc de Chardonnay Extra-Brut, Champagne, France Nicolas Joly The Cab undergoes carbonic macerated100% Chardonnay, all of it comes a 100 % from Cuve (first press) 100 % done in thermo regulated stainless steel vats. No use of added sulphites, settling is done without enzymes, no tanin nor coal, no chaptalisation. Spontaneous alcoholic fermentation (indigenous yeast) at 17C and spontaneous malolactic fermentation (indigenous bacteria) at 20C. Once ready, wines are not finned (means clarified) before bottling, no acidification nor deacidification.