Do the Champagnes from Vouette & Sorbée contain sulphites, and are they made using natural winemaking methods?
The winemaking philosophy at Vouette & Sorbée is based on minimal human intervention. The grapes are fermented with their native yeasts alone, with no added sugar (chaptalization), no filtration, and no 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 winemaking. No dosage liqueur is used at disgorgement, since the very first bottle. This rigour in the cellar is a natural extension of the domaine's biodynamic commitment in the vineyard, resulting in Champagnes that express their terroir without artifice.
