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Do the Champagnes from Vouette & Sorbée contain sulphites and are they vinified in a natural way?
The winemaking philosophy at Vouette & Sorbée is based on minimal human intervention. The grapes are fermented with their own indigenous yeasts, without any addition of sugar (chaptalization), without filtration or acidification. Bertrand Gautherot adds a very small dose of sulphur (SO₂) only at pressing, in order to protect the juice, but the wines remain close to natural elaboration. No dosage liqueur is used at disgorgement, since the very first bottle. This rigour in the cellar logically extends the estate's biodynamic commitment in the vineyard, producing Champagnes that express their terroir without artifice.
