Chavost

distinguishes the estate, from which originate pure and vibrant Champagnes, labeled with cheerful cartoon illustrations showing the work between the rows and in the cellar. high content of clay and limestone, and the harvest is carried out entirely by hand only when the grapes have reached optimal ripeness. In the cellar, the vinifications take place in steel tanks and oak barrels through controlled temperature fermentations operated by indigenous yeasts and lactic acid bacteria. Throughout the entire processing, invasive practices, such as the addition of additives or resorting to filtration and clarification, are excluded, while for the sparkling process, the Methode Champenoise technique is clearly adopted. The wines are finally marketed without any dosage as Brut Nature, in order to enhance the purest characteristics of the terroir. Furthermore, the estate is the protagonist of a line of Champagne produced without added sulfites called 'Et sans sulfites ajoutés!', a testament to the winemaking mastery of the chef de cave, Fabian Daviaux, who for this range works with grapes from a selected plot of 5 hectares. Pure and vibrant Champagnes, labeled with cheerful cartoon illustrations showing the work between the rows and in the cellar.