Non-Vintage Vazart-Coquart Chouilly Grand Cru medium-dry champagne

Demi Sec

Champagne Vazart-Coquart Chouilly Grand Cru Non Vintage

  • Grape variety : 100% Chardonnay
  • Assembly : The blend is identical to that of the Brut Réserve but the dosage, the amount of sugar added at disgorgement, is higher.
  • Tasting moment : Dessert
  • Dosage : 35 g/l

Tasting notes by Philippe Jamesse, Sommelier

The initial olfaction reveals the register of flint and smoked chalk. Very engaging to breathe, essences of candied lemon zest, spring sap and white seeded fruit liqueur oscillate within an elegant protective sweet blanket. The gradual emergence of minty scents, fresh almond, purple acacia candy and sweet white flowers add to the tropical feelings.

Discover the characteristics

Champagnes recommended for you

Brut Réserve

This Blanc de Blancs reveals the Vazart-Coquart style. Very fine, supple and airy, it is much appreciated by champagne enthusiasts. Some of the wines in this blend are from our Réserve Perpétuelle.

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Non-vintage Vazart-Coquart Chouilly Grand Cru Brut-reserve champagne

Cuvée Camille

The perfect marriage of Chardonnay and Pinot Noir. A tribute to Jean-Pierre Vazart's great grandparents, both named Camille. An original cuvée which will be the perfect partner for your local aperitifs and your fleshy and refined dishes.

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Non-vintage Vazart-Coquart Chouilly Grand Cru camille champagne

Extra Brut

Kept for a long time in our cellars, this wine will surprise you with its freshness, its finesse and its authenticity. Its chalky tone makes it the ideal companion for a seafood platter.

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Non-Vintage Vazart-Coquart Chouilly Grand Cru extra-brut champagne

Technical characteristics

Green gold.

The palate is harmonious, with a sweetness that is perfectly matched to the exotic juiciness. The white flowers are very clear, as is the whole register, which delicately carries its finish towards the sweetness of a generous fruitiness.

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Pineapple, mango, apple and lime vacherin

Pork Colombo

Vinification :

Partial malolactic fermentation
Temperature-controlled stainless-steel vats