Champagne Vincent Brochet B.S.A. Premier Cru Brut

A beautifully balanced and expressive Premier Cru champagne, combining equal parts Pinot Noir, Chardonnay and Meunier. Aromas of crisp white fruit are complemented by notes of bread crust and yeast, giving the wine an inviting combination of freshness and savoury complexity.

Fermentation in old oak barrels and extended time on the lees bring texture and depth, while the three-grape blend keeps the palate harmonious and lively. With a dosage of 8 g/L, the wine sits comfortably within the Brut category, offering a rounded, generous feel balanced by plenty of freshness.

The balance of freshness, texture and subtle savoury character makes this an extremely versatile champagne at the table. Pair with seared scallops, roast chicken, creamy mushroom risotto, charcuterie or soft-rind cheeses. It is equally at home served as an aperitif.

Producer: Vincent Brochet
Cuvée: B.S.A. Premier Cru Brut
Region: Montagne de Reims, Champagne
Villages: Écueil, Sacy & Villers-aux-Nœuds – Premier Cru
Grape Varieties: ⅓ Pinot Noir, ⅓ Chardonnay, ⅓ Meunier
Dosage: 8 g/L
Classification: Brut
Alcohol: 12%
Fermentation: Old oak barrels
Yeasts: Indigenous
Ageing: 9 months on lees in barrel prior to bottling
Viticulture: HVE & VDC certified
Bottle Size: 750ml

Based in the Premier Cru village of Écueil in the Montagne de Reims, Champagne Vincent Brochet is a family-run grower-producer with a deep connection to its vineyards and terroir. The domaine works across 14 individual plots spanning Écueil, Sacy and Villers-aux-Nœuds, where Pinot Noir, Chardonnay and Meunier are grown across a diverse mix of clay, limestone, sand and chalk soils.

In the vineyard, the focus is firmly on sustainability and allowing each parcel to express its individual character. The soils are mechanically weeded without the use of pesticides, herbicides or fertilisers, with the domaine holding both HVE (High Environmental Value) and VDC (Sustainable Viticulture in Champagne) certifications. In the cellar, winemaking remains deliberately traditional and low intervention, with indigenous yeasts and old oak barrels used to preserve the personality of the fruit and terroir.