Devaux : Ultra D Extra Brut
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Marks and reviews
DecanterDescription
A complex and mineral Extra Brut champagne by Devaux
The estate
Founded under the impetus of two brothers, Jules and Auguste Devaux, the Devaux Champagne House remained a family-owned estate from 1846 to 1987, the year in which this priceless heritage was passed on to the Union Auboise, which has now become the "Groupe Vinicole Champagne Devaux".
The vineyard
Thanks to a partnership with more than 100 partnering winegrowers, the Devaux Champagne House has developed over the years a unique approach in the Champagne region, sustainable viticultural practices throughout its vineyards. Made from exceptional vineyards, Devaux champagnes enhance two of the Champagne region's leading grape varieties, the Pinot Noir from the Cote des Bar, which is round and powerful, and the Chardonnay from the Cote des Blancs and Montgueux, which is fine, elegant and fresh.
The plot-based champagnes, grouped together under the same name - the D collection - are renowned for their purity and their authentic expression of the house's know-how.
Vinification and aging
Alcoholic fermentation is carried out in stainless steel vats and oak barrels before partial malolactic fermentation. Aged for a minimum of 5 years in the cellar. Disgorged at least 6 months before being released onto the market. The dosage is 3 g/l.
The blend
The Ultra D Extra Brut Champagne by the Devaux Champagne house comprises a blend of Pinot Noir (55%) from the Cote des Bar and Chardonnay (45%) from the Cote des Blancs, Montgueux and the Cote des Bar.
The tasting
Color
The wine has a beautiful golden color. The effervescence is fine and regular.
Nose
The nose combines freshness and minerality with spicy and floral fragrances.
Palate
This champagne is lively and persistent on the palate. The finish reveals delicious iodine and saline notes.
Food and wine pairing
This Extra Brut Champagne will complement pan-fried scallops with truffled Puy green lentils, roasted partridge with thyme or oysters.
Service
For an optimal tasting experience, serve between 6 and 8°C.