Delavenne Pere & Fils L'ile Demi-Sec

A ‘Récoltant-Manipulant’ (meaning it is a Champagne from a grower-producer), family-owned since 1920 and with nine hectares of Grand Cru vineyards in Bouzy, Ambonnay and Cramant. The estate’s average vine age is fourty-five years, and the vineyard is managed in a holistic way without the use of herbicides or chemical fertilisers. Growth between the vines is encouraged and the grapes are entirely hand-harvested. Jean-Christophe Delavenne is President of the "Échevins de Bouzy" (fraternal order of Champagne Producers from Bouzy). Champagne Delavenne's elegant cuvées are served at many Michelin Starred restaurants across Europe.

Techniques used aim to preserve all the natural attributes and energy of the wine. Made with a selection from a dual vintage of two consecutive harvests: 2013 and 2014 completely from Champagne villages: Bouzy and Ambonnay. Native, wild yeasts are used to cause fermentation in stainless steel tanks, so there is no secondary oak character. Malolactic fermentation and cold flash pasteurisation is not utilised.

A homemade liqueur dosage with Delavenne’s vintage wines and pure cane sugar from the French Islands is used to create the demi-sec style. The winery aims to work with the rhythm of Nature. Bottling is done in July, with a late disgorgement four to six months before availability. The wine is all natural and suitable for vegans.

Pairs well with fruit, chocolate, cakes and pastries, but also Asian-inspired cuisine. A generous profile with notes of warm madeleines, stone fruits and florals. Sweetness is balanced with the acidity on the palate. The wine is made up of sixty percent Pinot Noir with forty percent Chardonnay. L'ile demi-sec has a highly perfumed nose of white-fleshed and dried fruit.