Vouette et Sorbèe

The estate reflects a philosophy of deep respect for terroir and nature, seeking to capture the essence of the land in each bottle of champagne.

History

After an initial career in Paris, Bertrand Gautherot joined his father on the family estate. Dissatisfied with the results of the cooperatives, he decided to produce his own champagne, aiming to express the unique identity of his terroir. Fascinated by pedology and the life of the soil, Gautherot began producing his first vintages in 2001, with a clear vision of making a champagne of pleasure, anchored in the land of Buxières-sur-Arce.

Terroir

The Côte des Bar, where Vouette & Sorbée is located, contrasts with the chalky plain of the Marne. The soils there are formed of calcareous marls and hard limestones from the Upper Jurassic, creating a unique geological diversity. The places called Vouette and Sorbée are based on different soils: Vouette is on Kimmeridgian marls rich in oyster fossils (Exogyra Virgula), while Sorbée offers hard limestone soil dating from the Portlandian. This diversity of soils gives the wines remarkable complexity and depth.

Viticulture and Winemaking.

Vouette & Sorbée has been certified in organic farming since 1998 and in biodynamics by Demeter. Bertrand Gautherot transformed the estate's agricultural practices, favoring environmentally friendly methods. The estate raises its own cows to produce compost, thereby improving the health of the soil and vines. The harvest is manual and spreads over three weeks to guarantee optimal maturation of the grapes.

The grapes are pressed in a traditional Coquard-type vertical press, and the juice ferments spontaneously thanks to native yeasts. Alcoholic fermentation is followed by malolactic fermentation, and the wines are aged in oak barrels or amphorae. The champagnes are neither fined nor filtered, and after aging on slats for 18 to 24 months, they are disgorged without dosage, producing Brut Nature champagnes of exceptional purity.

Production and Cuvée

On his 5 hectares of vines, Bertrand Gautherot produces around 25,000 bottles per year. The "Fidèle" cuvée, a 100% Pinot Noir, was the first to see the light of day in 2001, followed by the rosé de saignée in 2003 and the "Blanc d'Argile" in 2004. The ultra confidential "Texture" cuvée, from Pinot Blanc, testifies to the constant innovation of the estate.

Fame

Vouette & Sorbée champagnes are highly sought after, both in France and abroad, particularly in the United States. The limited production and the meticulous attention paid to each stage of viticulture and winemaking give these champagnes a rare originality and profound authenticity.

Particularity / Anecdote

Bertrand Gautherot's commitment to biodynamics has transformed the estate and its wines, but his ultimate goal remains simple: to produce exceptional champagnes. A decisive turning point in the history of the estate was the visit of Anselme Selosse in 1999, who persuaded Gautherot to create his own vintages. Since then, Vouette & Sorbée has become an emblem of biodynamic viticulture in Champagne, proving that the health of the soil and vines leads to superior wines. An interesting anecdote is that Gautherot chose never to dose his champagnes, except in exceptional cases, in order to never alter the natural aromatic profile of his wines.