Agrapart

The Récoltant Manipulant Pascal Agrapart is a well-known name among Champagne enthusiasts, a producer who has enchanted tasters from around the world with their refined and pure style. The estate, founded back in 1894 by Arthur Agrapart, is located in Avize, at the heart of the Côte des Blancs, and is currently managed by the fourth generation of the viticultural family, represented by Pascal, who has been at the helm since 1982.

The Agrapart estate comprises 10 hectares of vineyards, primarily scattered among the Grand Cru villages of Avize, Cramant, Oger, and Oiry, where even very old vines are found. The primary grape variety of the cellar is, of course, Chardonnay, the flagship grape of the Côte des Blancs, accompanied by the popular Champagne varieties Pinot Noir and Pinot Meunier, as well as Arbane, Petit Meslier, and Pinot Blanc, grape varieties that are less common in the region today but allowed by the Champagne production regulations. The use of compost made from local natural ingredients forms the basis of the organic health of the soil, which in turn determines the well-being of the plants, cultivated without the use of pesticides, herbicides, and other synthetic chemicals. Grapes are harvested and processed with meticulous care, following a minimalist and genuine approach that excludes the use of clarification or filtration operations, using containers such as steel tanks, cement tanks, or oak barrels for winemaking. After the second fermentation in the bottle, the wines undergo extended aging on lees and are ultimately dosed only as Extra Brut or Brut Nature, thereby limiting or excluding residual sugar to provide an unfiltered reflection of the terroir.

As a testament to its deep connection with the Côte des Blancs and Chardonnay, the four most prized labels from Pascal Agrapart are all Blanc de Blancs Grand Cru, made from grapes almost exclusively from the village of Avize. The 'Vénus' is the most prestigious Champagne, produced from the fruits of a single Avize vineyard and named in honor of the horse that once worked the parcel's soil. 'Minéral' and 'Avizoise' offer expressions that are respectively more saline-mineral and richer and more generous of the terroir. Finally, 'Expérience' Champagne is the result of a rigorously purist method that excludes the use of any exogenous additives, with the tirage performed with fresh must and the use of the same wine in the dosage phase.