Champagne Vouette et Sorbée is one of the star growers in the Aube, in the south of the Champagne region. Winemaker Bernard Gautherot was persuaded to begin making his own wines by Jacques Selosse back in 2001, and the first release was in 2004.
Fermentation is spontaneous and has traditionally taken place in a mix of Burgundian pièce and 400-litre fût, purchased from vigneron friends in Burgundy. The newer vintages now include a portion of fruit fermented and raised in Georgian amphora. As with the Fidèle, this wine spent roughly 15 months in bottle, sur lattes, before being disgorged by hand with zero dosage.
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