Tarlant Zéro Brut Nature

A minimum of four years of aging on the lees and an absence of sugar. There are no further secrets in the crafting of Tarlant Zéro Brut Nature.

Both Benoît and Mélanie, the current custodians of Tarlant, have this principle indelibly etched in their ethos. Deviation would undoubtedly erode the hallmark of one of the most venerable estates in the A.O.C. Champagne, boasting over three centuries of history. Situated in Oeuilly, in the Marne valley, the siblings steward 13 hectares of vineyards, cultivated both organically and biodynamically. This approach is the sole path to fully unveil the terroir of the region. It is the quintessential method to honor the expression of the soils, abundant in clay and alluvial deposits, where chalk (marine microorganisms laid down millions of years ago) predominates. This particular composition is notably porous, ensuring that rainfall (consistent throughout the year) is retained, thus enabling the vineyard to withstand periods of drought and the heat more typical of a continental influence.

Tarlant Zéro Brut Nature is composed of pinot noir, chardonnay, and pinot meunier, the trio of varietals emblematic of northwest France. The process commences with the harvest, where grapes are meticulously selected and conveyed to the winery to be gently pressed, then transferred to stainless steel tanks. Fermentation, initiated by indigenous yeasts at a regulated temperature, spans several weeks. Subsequently, Tarlant Zéro Brut Nature is bottled and left to rest, awaiting the second fermentation within the bottle. In this horizontal state, in communion with the lees (post the yeasts' completion of this second round), Tarlant Zéro Brut Nature will remain for about four years (ample time for the yeasts to have consumed all the sugars). Thereafter, following disgorgement, Tarlant Zéro Brut Nature will be primed for tasting.

The quintessential testament to the virtue of nurturing patience yielding splendid outcomes.