Champagne Françoise Bedel


The cuvée Jouvence 2012 of the House Françoise Bedel reveals a mouth between velvet and lace, with a healthy and scintillating length.

THE VINTAGES OF Champagne Françoise Bedel

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The experts' opinion

Discover the note





Champagne Note 90

The Structure

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Harmonious balance that exists between the different components of acidity.


Soft Champagne easy to drink, the acidity does not hurt the mouth.


Generous champagne, with a great intensity.

Length in mouth

The aromas of Champagne persist in the mouth.

The Tasting

The nose is very aromatic and expresses notes of peach nectar, poached pear, red cherries and honeysuckle

The palate offers deeply pronounced stone and orchard fruit flavors. The finish ends on a suave floral note, with impressive depth and length.

The Composition

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Marne Valley - Crouttes-Sur-Marne
Clay, silt and marl

The subsoil of Champagne is mostly limestone (75%: chalk, marl and limestone). This type of subsoil favors the drainage of the soils and the very particular minerality of some champagnes. The porosity of the chalk makes it a real water reservoir that provides the vine with water.

About this house

The House Françoise BEDEL & Fils, owner - harvester, cultivates 8 hectares 40 of vines aged from 30 to 60 years.

The parcels are distributed on both sides of the Marne, Crouttes-Sur-Marne, Nanteuil-Sur-Marne, Charly-Sur-Marne, and Villiers-Saint-Denis. Fernand and Marie-Louise BEDEL are the first generation and Françoise BEDEL took over part of the Domaine in 1979.

The plots have different subsoils, which allows to make blends according to the Terroirs and to elaborate 'Terroirs' cuvées

The Perfect Agreement

Between the Champagne and its dish

Assiette Fromages Champagne


As for the aperitif, this fresh champagne is excellent for opening the festivities, provided it is drunk in an elegant glass suitable for aeration.

Assiette Apéritif Champagne


This champagne goes wonderfully with light vegetable starters such as hot asparagus, or with a fish starter such as roasted monkfish.

Assiette plat Champagne


Pair this champagne with a meat dish such as a filet mignon with peaches served with tagliatelle with sage butter and baked cherry tomatoes.

Chef's word

The restaurant Au Cul de Poule is a bistronomic restaurant located in Reims. The chef Stéphane Kikel, recognized by the French Association of Master Restaurateurs, concocts with care and passion fresh and quality products.

You will come to Au Cul de Poule as much for its generous and refined menu as for its remarkably chosen wines!

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