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André Beaufort Ambonnay Rosé Grand Cru Brut Cl 75


Pinot Noir 80%, Chardonnay 20%.

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André Beaufort Ambonnay Rosé Grand Cru Brut Cl 75

In order not to use herbicides but to contain the weeds, the soil is worked with a hoe, taking care not to affect the vine roots. Soils are enriched with farm-produced vegetable compost enriched with meat and bone and blood meal. This preparation is spread all over the vineyards protecting against drought and helping to maintain the amount of humus needed for organic soil.
Erosion is practically zero because the soil, thanks to compost, mechanical tillage and the presence of organisms such as earthworms, is permeable and well drained which facilitates the enrichment of underground water tables (minimizing the effects of flooding and drought).
Year-round work is done in the vineyards. In February and March, after frost, pruning work begins to contain yields and achieve better ripening. In early June, the vine branches are tied to parallel wires, then sheared several times during the summer. By mid-June, after flowering, the yields of the vintage can be estimated.In organic farming, production is lower. In the first years of conversion, yields dropped one-third.
The main fungal diseases are downy mildew and powdery mildew. For their treatment, the organic specification allows the use of copper and sulfur. However, these products have some toxicity that creates imbalance to wildlife. Therefore, the Beauforts have been experimenting with the use of essential oils that limit the development of diseases since 1974 and have been exploring the field of homeopathy since 1980. However, it must be recognized that in some climatically difficult years, nature asserts its supremacy. The greatest losses occur in the spring period due to frosts that weaken the vine and make it more susceptible to fungal diseases. About one hundred days after flowering the harvest begins, from mid-September to early October. The date is set by prefectural order, but the Beauforts value maturity above all.
Grapes are pressed immediately after harvest. The must flows from the press into the settling tanks where it will remain at least 12 hours so that all solid elements settle out.

In 1969 André Beaufort discovered an ‘allergy to synthetic products, this began his unconventional path of organic farming.
Since then, six and a half hectares of vineyards in Champagne, partly Grand Cru in Ambonnay and partly in Polisy in the Aube, have not received any treatment
Soil tillage (hoeing) and use of plant and animal compost to maintain humus necessary for life. For many years Beaufort experimented with homeopathy and aromatherapy to combat resistance to fungal diseases, such as downy mildew, thereby minimizing the use of copper and sulfur (tolerated by the organic discipline).
“I personally make blends and dilutions of plants and essential oils,” says Jacques Beaufort.
A special feature: the wines are disgorged still “à la volée,” not out of folklore, but because Beaufort, breathing the wine from each bottle once more can understand and perfect it.


Andrè Beaufort





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