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Françoise Bedel
Origin'elle
0,75L
Champagne Françoise Bedel (Biodynamic): Original, this Champagne is characteristic of the whole estate. It is the expression of the Pinot Meunier, roundness and freshness.
€45.90
Tax included
Expert opinion
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Presentation
Taste
Originality
Quality/Price
The Structure
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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 Origin'Elle from Françoise Bedel has a golden yellow color with orange highlights. Its bubbles are fine and delicate, with a beautiful intensity.
The first nose is fresh, with citrus aromas, notes of candied ripe fruit, walnuts and roasted, lightly toasted almonds.
On the palate, the wine is fresh, fruity and powerful, with a vinous character. The palate is intense, with light rancio notes reminiscent of its nutty aromas.
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
Champagne Françoise BEDEL & Fils, owner-harvesters, cultivates 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
Aperitifs
Serve this champagne chilled at the start of the meal with salmon, caviar and shellfish appetizers.
Inputs
Pair this champagne with a starter of shellfish or other seafood.
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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