<\/p>\n\n\n\n
“Le Fervins” is a vintage champagne,\nimported into Italy by Gaetano Gulli with his company Relais & Terroirs\ns.r.l..<\/p>\n\n\n\n
A few weeks ago I met with Gaetano Gulli at the\n“Caff\u00e8 Centrale” restaurant in Camaiore to taste the 2017 vintage\n“Les Fervins” champagne from the Maison Boulard-Bauquaire of Cormicy.\nWhat better place to taste this champagne and then enjoy a pleasant dinner\ncooked by Anna and Enzo Olivieri in their welcoming restaurant.<\/p>\n\n\n\n
This champagne was born almost by chance. Christophe\nBoulard lent help to his cousin who owns a plot in Verzy and thought about\ncreating a new cuv\u00e9e. Christophe’s cousin does not sell bottles but sells her\ngrapes to a champagne house. Christophe with his Maison Boulard Bauquaire is\nclassified RM (Recoltant Manipolant) and was able to purchase, as per\nregulations, a quantity of grapes equal to 5% of the bottles produced per year\nwith a maximum production potential of 3000 bottles. Christophe buys the grapes\nfrom the “Les Fervins” vineyard and follows the vineyard together\nwith his cousin and uses the traditional round Coquard press.<\/p>\n\n\n\n
This cuv\u00e9e saw its first release\nwith the 2017 vintage and the bottles remained on the yeasts for 48 months.\nOnly 300 bottles were produced, with the aim of reaching 3000. The next\nvintages to be released will be 2018 and then 2019.<\/p>\n\n\n\n
Now let’s get to my tasting\nnotes.<\/p>\n\n\n\n
MAISON BOULARD – BAUQUAIRE<\/strong><\/p>\n\n\n\n Champagne Grand Cru Verzy Mill\u00e9sime 2017<\/strong><\/p>\n\n\n\n (Grapes: 50% Chardonnay e 50%\nPinot Noir)<\/p>\n\n\n\n Parcelle “Le Fervins”<\/p>\n\n\n\n The soil is calcareous, the wine\ncarries out both alcoholic and malolactic vinification. The dosage is 0.8 cl of\nliqueur.<\/p>\n\n\n\n The cork is tied with rope so\ncalled “a l’ancienne”.<\/p>\n\n\n\n Shiny light golden yellow color\nwith quite fine and numerous bubbles.<\/p>\n\n\n\n From the glass rises an intense\nand pleasant aroma of amber followed by citrus notes of bergamot, light notes\nof honey, saltiness and iodine.<\/p>\n\n\n\n On the palate it has quite fine\nbubbles, the body is medium and the wine is savory and mineral and has a\nperfect gustatory balance with minerality, flavor and freshness which\ncompletely dominate the alcoholic mass. Flavors of incense, sweet exterior of\nsugared almond and wildflower honey. Its persistence is long with a finish of\ncaramel, chestnut honey, natural tea and bergamot. Its taste persistence is\nlong.<\/p>\n\n\n\n It is a pleasant champagne that\nis more broad than deep in the mouth.<\/p>\n\n\n\n (94\/100)<\/strong><\/p>\n\n\n\n The\nimporter is Relais & Terroirs s.r.l. based in Lucca, Via per Corte Ceci 319\n– 55100 Lucca. Tel. 0039\/3332693788, email: relaisterroirs@gmail.com<\/p>\n","protected":false},"excerpt":{"rendered":" “Le Fervins” is a vintage champagne, imported into Italy by Gaetano Gulli with his company Relais & Terroirs s.r.l.. A few weeks ago I met with Gaetano Gulli at the “Caff\u00e8 Centrale” restaurant in Camaiore to taste the 2017 vintage “Les Fervins” champagne from the Maison Boulard-Bauquaire of Cormicy. What better place to taste this […]<\/p>\n","protected":false},"author":3,"featured_media":13383,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"tdm_status":"","tdm_grid_status":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1],"tags":[636,635,580,137],"class_list":["post-13806","post","type-post","status-publish","format-gallery","has-post-thumbnail","category-uncategorized","tag-bauquaire","tag-les-fervins","tag-maison-boulard","tag-paolo-baracchino","post_format-post-format-gallery"],"jetpack_featured_media_url":"https:\/\/www.paolobaracchino.com\/wp-content\/uploads\/2024\/01\/IMG-20230915-WA0006.jpg","jetpack_shortlink":"https:\/\/wp.me\/pav13q-3AG","jetpack_sharing_enabled":true,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/13806","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/comments?post=13806"}],"version-history":[{"count":4,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/13806\/revisions"}],"predecessor-version":[{"id":13810,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/13806\/revisions\/13810"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media\/13383"}],"wp:attachment":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media?parent=13806"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/categories?post=13806"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/tags?post=13806"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}