Nathalie Falmet : Brut

Tasting characteristics and recommendations for the Brut by Nathalie Falmet

Tasting

Appearance
A colour ranging from pale yellow to a more intense gold, adorned with subtle straw or coppery highlights. The effervescence is both fine and persistent.

Nose
The aromatic bouquet is complex and harmonious. It opens on notes of fresh fruit such as lemon, grapefruit, apple and pear, underlined by delicate hints of red berries. To these are added scents of white flowers, along with indulgent aromas of brioche, hazelnut and light honey, all carried by a mineral, chalky thread.

Palate
The attack is lively and dry, supported by a sharp yet perfectly integrated acidity. The texture proves ample and creamy, offering flavours of ripe fruit. The long, persistent finish stands out for its mineral salinity and its lingering notes of citrus and brioche.

Food and wine pairings

This cuvée excels as an aperitif and brings out the best in seafood, such as oysters or sashimi. It also pairs wonderfully with grilled fish, white meats such as roast poultry, as well as soft cheeses like Chaource or Brie.

Serving and cellaring

This champagne can be enjoyed straight away for its freshness, or kept in the cellar for around three to eight years after disgorgement to develop more evolved, toasted aromas.

A precise champagne with a strong identity, signed by Nathalie Falmet

The estate

Located in Rouvres-les-Vignes in the Côte des Bar, in Champagne, the estate stretches over 3.40 hectares. Although the family farm has existed for several generations and was taken over in 1993, the current brand was truly created in 1999, when Nathalie Falmet, the current owner and a trained oenologist, began marketing her own wines. This passionate winegrower stands out for her scientific and artisanal approach, crafting terroir-driven cuvées of great precision, renowned for their quality and singular identity.

The vineyard

The vines flourish on the terroirs of the Côte des Bar, in the south of Champagne. The plots, equally divided between Val Cornet (50%) and Val Dron (50%), lie on Kimmeridgian marl and limestone soils. The estate is run according to the principles of sustainable viticulture, limiting inputs to allow the typicity and minerality of the terroir to express themselves naturally.

Winemaking and aging

The making of this Brut champagne takes place entirely in temperature-controlled stainless steel tanks in order to preserve the freshness and aromatic purity of the juices. Malolactic fermentation is carried out, followed by extended aging on the lees in bottle for around five years, bringing complexity and patina to the wine.

Grape varieties

Pinot Noir (40%), Chardonnay (35%), complemented by reserve wines from a solera (25%).