Quattuor in a nutshell…
~ White wines from 4 white grape varieties
~ Very low sulphur content
~ Very rare Arbanne
Vinification of the Blanc de Blancs
~ Only the juices from first pressing – the cuvées – are used
~ Mechanical low-pressure presses
~ Use of gravity to avoid pumping when transferring wines from vats, thus avoiding oxidisation
~ Minimal use of sulphur
~ Natural settling
~ Alcoholic fermentation for roughly 2 weeks at low temperature
~ Then total and natural malolactic fermentation
~ No filtering
~ Assemblage – 100% of the wines are made in vats in order to preserve as much freshness as possible
~ After bottling, the cuvée is aged for at least 3 years sur lattes (on laths).
~ Dosage: 4.2 g/l
GRAPE VARIETY: 25% Arbanne, 25% Petit Meslier, 25% Blanc Vrai, 25% Chardonnay
FOOD PAIRINGS: Ideal as an aperitif. Perfect with tartelette printanier (tartlet with young spring vergetables), seafood blanquette, veal carpaccio with white truffles.
Serve at: 45°F.
TASTING NOTES: Aromas of very fresh grapes and citrus fruits evolving towards notes of honeyed apples and fig jam, borne by a bouquet of white flowers. On the palate, a Champagne with great freshness, mineral and chiselled, and a very persistent finish.