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Wild yeast drives the primary fermentation
ready to enjoy now and over the next 5-8 years for extra nuance
balanced by a touch of creamy texture
sand and clay soils are uniquely suited to a high proportion of Cabernet Franc (usually around 52%) blended with Merlot
Agrapart ‘7 Crus’ Champagne, NV Italian Wine Wild yeast drives the primaryCrafted in Avize, a Grand Cru village in the Cte des Blancs, Agraparts 7 Crus is a stunning introduction to one of Champagnes most revered grower producers. The name refers to the blend of fruit from seven villages, including Grand Crus Avize and Oger and four Premiers Crus like Avenay and Coligny. Pascal Agrapart, a fourth generation vigneron, farms just 12 hectares biodynamically, producing under 100,000 bottles a year. His wines are a masterclass