Champagne Veuve Fourny & Fils Blanc de Blancs

Champagne Veuve Fourny & Fils Blanc de Blancs

The wine is kept in the bottle in the cellars for at least 3 years. The vineyard area is 9 hectares. Harvest method: manual. Typical Côtes de Blancs: fresh chardonnay aroma, lively, apple, toasted bread, minerals. Fresh, spicy, medium-intense, pleasant acidity.

The grapes for the Champagnes of Veuve Fourny et Fils are grown in the beautiful “Vertus” region. Due to its geological location, this is a complex “terroir”. The soil consists mainly of lime and the different soil layers create the characteristic mineral taste of the champagnes.

Picked by hand, the grapes are gently pressed and only the best juice is stored in stainless steel barrels and small oak barrels. The juice, the must, is fermented cold. The now silent wine rests until spring. In the meantime, there is “battoning” going on; turning the bottles to allow the sediment “de Lees” to come into contact with the wine as much as possible, so that many aromas are released.

Then follows the most important action. Merging, or blending, the wine. For this purpose, the reserves of different vintages are used to guarantee the special style of Fourny every year. The blending recipe is strictly secret!

Bottled for the second fermentation, the Champagnes rest in their cellars for 3 to 9 years. After this maturation period, the bottles are opened and the sediment is removed from the lees. Then the 2nd very important moment; the “liqueur d'expedition” a recipe for cognac and sugars is added to the Champagne. Every Champagne producer has his own family secret in the proportions of the liqueur. This “liqueur” will never overpower the natural characteristics of the Fourny hampagne. One and the other can complement each other and refine the unique, characteristic taste of Fourny Champagne.