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Champagne Moutard Chardonnay "Champ Persin" NV

Champagne Moutard Chardonnay ''Champ Persin'' NV
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Our Price:  £36.60Earn 36 Loyalty Points
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Producer:  Moutard
Grape Varieties:  100% Chardonnay
Optimum Drinking:  Within 10 years
Wine Style:  Elegant dry Champagne
Alcohol by Volume:  12%
Closure:  Natural Cork
Country:  France


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Champagne Moutard Chardonnay " Champ Persin" NV


Producer Note

The Moutard family has been making wine since 1642. François Moutard's 21 hectares of vines are located in Buxeuil on the Côte de Bar, the highest region in Champagne. Over the generations the Moutard family has explored the potential of the different terroirs, maintaining traditions while experimenting with different grapes varieties. François is one of the very few growers who can produce a Champagne - 6 Cépages - which is made up of the six permitted grape varieties: Pinot Noir, Pinot Blanc, Pinot Meunier, Chardonnay, Petit Meslier and Arbane.


This is 100% Chardonnay, a 'Blanc de Blancs', produced from a single vineyard, located in the Côte des Bars in the Aube department of the Champagne region. It is the highest Champagne producing area, the most southerly being close to Burgundy. The vineyards are ploughed and fertilised during the winter months, using preparations derived from animal and plant origins. The vines are between 10 and 20 years in age and are pruned during the first fortnight of March using the "Chablis" method. This terroir is unique in Champagne with a high Kimmeridgian chalk and clay content, which imparts pure and mineral characters to the wines. The Chardonnays are particularly generous in the microclimates around Troyes and les Riceys area, where Moutard is based. Harvesting takes place by hand.


The grapes were gently pressed using the traditional Champagne press. Vinified according to the traditional Champagne method, the must underwent a cold settling at 7°C followed by fermentation in stainless steel tanks at controlled temperatures of between 18°C and 20°C. The wine did not go through malolactic fermentation, resulting in a crisp, fresh style. The secondary fermentation took place in bottle at 15°C, followed by 36 months cellaring in the bottle with further ageing of 12 months.

Tasting Note

A dry Champagne with good weight and citrus notes through to a lingering finish.

Serving Suggestion

Perfect as an apéritif, or serve with light salty snacks, grilled fish, oysters and seafood.


Chardonnay 100%



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