Andre Clouet Champagne di BouzyAndré Clouet and his son Jean Francois lead the reins of the Maison, for the production of great Champagne whose absolute protagonist is Bouzy's Pinot Noir, of which 10 hectares classified as Grand Cru are cultivated on mainly chalky soil.
Careful vinification involves maximum respect for the terroir and minimum use of chemical substances, according to a production philosophy that blends tradition and innovation, of which Jean Francois is the first ambassador.
The link with tradition can be seen in the original cellar of the Maison, where an ancient press is still used to produce elegant and harmonious liquids. Then, however, the must is collected in modern steel truncated cone containers designed by Jean Francois himself.
Fermentation is spontaneous and all the barriques used both for fermentation and ageing are used but come from a single supplier to make sure they are cleaned and sanitised in the right way. The bottles then rest in the chalk tunnels of the cellar for a minimum of 3 years.
The blending is fundamental according to Clouet because it is at that moment that the way the Champagne will age is defined: the choice of blends is a delicate work of experience, sensitivity and intuition.
