What kind of wine is Champagne Brut 'Oeil de Perdrix' S.A. - Nathalie Falmet?

The Champagne Brut 'Oeil de Perdrix' S.A. - Nathalie Falmet is an unconventional cuvée, born in the heart of the Côte des Bar, one of Champagne's most prized areas. Nathalie Falmet, oenologist and winemaker, is known for her artisanal production and strong connection to the land. This Champagne owes its name and unique hue to an ancient winemaking technique: a very short maceration on the skins of Pinot Noir, which gives the wine that delicate coppery shade typical of "oeil de perdrix" (partridge eye).

Produced using the Champenoise method (also known as the "classic method"), this Champagne is the result of secondary fermentation in the bottle, a process that lends elegance and finesse to its bubbles and contributes to its complex and harmonious character.

Vintage Details

As a non-vintage (S.A.) Champagne, 'Oeil de Perdrix' is born from a skillful blend of different vintages. The goal is to achieve a consistent style each year, reflecting Nathalie Falmet's signature: balance, freshness, and authenticity. The grapes come from sustainably managed vineyards, characterized by calcareous soils and a temperate climate with good temperature fluctuations, ideal for allowing Pinot Noir to develop complex aromas and balanced acidity.

Winemaking and Aging

Winemaking involves a brief maceration of the Pinot Noir skins on the must, a choice that gives the wine its unmistakable hue and particular fruity notes. The secondary fermentation is obtained according to the classic method, with a long period on the lees for about 2 years, a period that contributes to developing aromatic complexity and a creamy texture. The final dosage is "Brut," meaning with a touch of residual sugar that harmonizes the lively natural freshness of the Champagne.

Tasting Notes

A Champagne that captivates from the first glance and wins over with its distinct personality. Here are the main sensations it offers during tasting:

Color

In the glass, it presents a light coppery color, elegant and luminous, reminiscent of the reflections of a partridge's eye. The fine and persistent bubbles form a delicate and regular foam, a sign of excellent quality and careful craftsmanship.

Nose

On the nose, it expresses a rich aromatic complexity: small red fruits like wild strawberry and redcurrant, citrus nuances, and a slight mineral note that speaks of its chalky terroir. With aeration, hints of bread crust and hazelnut emerge, a result of the long maturation on the lees.

Palate

On the palate, it is balanced, fresh, and beautifully taut. The bubbles are fine and creamy, accompanying a taste profile where red fruit meets delicate notes of citrus and toasted almond. The persistence is harmonious and leaves a clean, mineral finish, inviting another sip.

Food Pairings for Champagne Brut 'Oeil de Perdrix' S.A. - Nathalie Falmet

Versatile and refined, Champagne Brut 'Oeil de Perdrix' S.A. - Nathalie Falmet is perfect for accompanying elegant appetizers or as the star of a gourmet dinner. Recommended pairings include:

• Appetizers with raw fish, sushi, or salmon tartare
• Crustaceans and mollusks, such as oysters or grilled scampi
• Delicate risottos and white meats in a light sauce
• Soft cheeses, such as Brie or Camembert

Its structure also makes it ideal alongside more flavorful dishes, for those who wish to dare unconventional pairings.

Storage and Aging: How to Store Champagne Brut 'Oeil de Perdrix' S.A. - Nathalie Falmet

To preserve its aromatic characteristics and the freshness of its bubbles, it is important to know how to store Champagne Brut 'Oeil de Perdrix' S.A. - Nathalie Falmet correctly:

• Temperature: stable and between 10 and 14°C.
• Light: avoid direct exposure to light, storing bottles in a dark place or with subdued light.
• Position: keep the bottle horizontal, so that the cork remains in contact with the wine and does not dry out.

If stored correctly, this Champagne can evolve for several years, developing greater finesse and complexity in its aromas, while maintaining its characteristic freshness.