The height of
Champagne sophistication are the wines of Vincent
Couche. Couche is a grower in Champagne, committed to his vineyard ("My vineyard gets all my attention. I am aware of its slightest shiver, a hardly noticeable sign of its passionate mood."), and to producing small amounts of high quality Champagne. His domaine, bio dynamically farmed, is a mere 13ha, 3ha of Chardonnay that face south in Montguiex on chalky soil from the Cretaceous period; and 10ha in Bruxeuil planted to mostly Pinot Noir and some Chardonnay. The Bruxeuil vineyard has mainly southern and western exposures, on steep slopes with the Seine River below.
From his portfolio we have selected his "Cuvee Zero Dosage". By far, Champagne's unique expression of greatness.
"Dosage" is the final bit of wine that is used to top off Champagne after its disgorging (when Champagne is separated from its lees just before finally bottling). Included in the wine is a small amount of sugar syrup. For Brut Champagne less than 15 g/l of additional sugar is used to produce a balanced wine (for Sec Champagne 17 35 g/l is permitted). If the Sparkling wine is already well balanced to acidity level, then a wine can be produced with no added sugar- Zero Dosage. And Zero Dosage is the most sophisticated form of Champagne produced. Bone dry, mineral driven and with a high degree of complexity. Only small amounts are made.