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Françoise Bedel
Dis, "vin secret"
0,75L
The cuvée Dis, "Vin Secret" of Françoise Bedel, combines richness and subtlety, a Champagne with a complex aromatic profile. Intense aromas of stewed white fruits mingle with exquisite notes of dried fruits, in round, ample palate, of beautiful persistence.
THE VINTAGES OF Champagne Françoise Bedel
€51.20
Tax included
Expert opinion
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Presentation
Taste
Originality
Quality/Price
The Structure
Discover the structure of this Champagne
Freshness
Harmonious balance between the various components of acidity.
Roundness
Supple, easy-drinking champagne, the acidity doesn't clash with the palate.
Power
Generous champagne with great intensity.
Long on the palate
Champagne aromas linger on the palate.
Tasting
Cuvée Dis, Vin Secret by Françoise Bedel is an elegant, pure and fruity champagne.
The nose is round and fruity, with full-bodied vinosity.
The aromatic palette is varied, with a sense of the breadth of the soil and aromatic fruit, as well as great generosity.
Composition
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Terroirs
Marne Valley - Crouttes-Sur-Marne
Clay, silt and marl-limestone
Most of Champagne's subsoil is limestone (75%: chalk, marl and limestone). This type of subsoil favors soil drainage and the highly distinctive minerality of certain Champagnes. The porosity of the chalk makes it a veritable water reservoir, supplying the vines with water.
About this house
Owner-harvesters Françoise BEDEL & Fils cultivate 8 hectares 40 of vines aged between 30 and 60 years.
The parcels are spread out on either side of the Marne, Crouttes-Sur-Marne, Nanteuil-Sur-Marne, Charly-Sur-Marne, and Villiers-Saint-Denis. Fernand and Marie-Louise BEDEL were the first generation, and Françoise BEDEL took over part of the estate in 1979.
The plots have different sub-soils, which enables us to blend wines according to their terroir, and to produce 'Terroir' cuvées.
L'Accord Parfait
Between Champagne and its dish
Dishes
This champagne goes perfectly with baked, non-roasted poultry and a light sauce.
Dishes
Pair this champagne with exotic dishes and sweet and savory combinations, such as sweet and sour chicken.
Chef's word
Au Cul de Poule is a bistronomic restaurant in Reims. Chef Stéphane Kikel, recognized by the Association française des Maîtres Restaurateurs, concocts fresh, high-quality products with care and passion.
You'll come to Au Cul de Poule for its generous, refined menu, as well as for its remarkably well-chosen wines!
From the same house
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