Devaux : Coeur des Bar "Blanc de Blancs"

A fresh and complex Blanc de Blancs champagne

The estate

Founded under the impetus of two brothers, Jules and Auguste Devaux, the Devaux Champagne House remained a family-owned estate from 1846 to 1987, the year in which this priceless heritage was passed on to the Union Auboise, which has now become the "Groupe Vinicole Champagne Devaux".

The vineyard

Thanks to a partnership with more than 100 partnering winegrowers, the Devaux Champagne House has developed over the years a unique approach in the Champagne region, sustainable viticultural practices throughout its vineyards. Made from exceptional vineyards, Devaux champagnes enhance two of the Champagne region's leading grape varieties, the Pinot Noir from the Côte des Bar, which is round and powerful, and the Chardonnay from the Côte des Blancs and Montgueux, which is fine, elegant and fresh.

The plot-based champagnes, grouped together under the same name - the D collection - are renowned for their purity and their authentic expression of the house's know-how.

The wine

The Cœur des Bar Blanc de Blancs by the Devaux Champagne House is made from a selection of vineyards located in the Côte des Blancs.

Vinification and ageing

Alcoholic fermentation in temperature-controlled stainless steel tanks precedes malolactic fermentation. Aged for a minimum of 3 years in the cellar. Disgorged 3 weeks before releasing onto the market. The dosage is 8 g/l.

The blend

This Cœur des Bar Blanc de Blancs by the Devaux Champagne house is a 100% Chardonnay. This blend is completed by 45% reserve wines.

The tasting

Nose

Fresh and full-bodied, the nose combines fruity fragrances (bergamot, white peach, dried fruit), lemon zest and wild flowers.

Palate

A lively attack is followed by intense citrus (pink grapefruit) and floral aromas, leading to a refreshing and fruity finish.

Food and wine pairing

Enjoy as an aperitif, this Champagne Cœur des Bar Blanc de Blancs by the Devaux Champagne House will complement oyster gratin, red mullet, shellfish or poultry.

Service

For an optimal tasting experience, serve at 8°C.