Tradition Brut

In Chamery, a first class village at the foot of the northwest side of the Montagne de Reims, Thomas Perseval produces 12,000 to 14,000 bottles of Champagne annually from a 2.5 hectare vineyard. doing. There are less than 30 producers in this village, but only four including him practice biologic.
For generations, this is a mixed-management farm that has grown approximately 60 ha of grain (wheat and corn) in addition to grape cultivation. During the 1960s and 1970s, Toma's grandfather was a member of a cooperative and sold grapes to the cooperative. In 1986, when his father took over, he left the cooperative and began making champagne in-house for the first time. By the way, the current head of the family, Toma, has a 50 ha wheat field, which is also biologic and is sold to a cooperative.

There are 7 plots in total, about 50% of which are used for tradition, 33% Pinot Noir, 33% Pinot Meunier, 30% Chardonnay, and the rest are planted with small amounts of Petit Melier, Albanne, and Pinot Blanc.

Lumiage (moving bottles) is also done by hand for 15 days with moving bottles twice a day. ) The average yield of grapes is 50-65hl/ha. The wine is pressed using a traditional vertical press from the Champagne region. After deboulevage overnight, it is placed in wooden barrels and fermented with natural yeast.
Regarding disgorgement, ``Tradition'' and ``Grand Cuvée'' are basically non-dosage wines, and the total amount of SO2 rarely exceeds 25mg/L.