Charles Dufour

Charles Dufour is a young grower and winemaker, farming 6 certified organic hectares in Landreville in Côtes des Bars region of the Aube département. Coming from a family steeped in the winemaking traditions of this off the beaten track of a Champagne region, some of the vines were planted by his grandfather and are quite old. Charles favors working with natural yeasts for the fermentations of his wines and the wines are free of added sulphur.

Charles has taken an interest in employing Pinot Blanc in his cuvées, with this varietal figuring significantly in his Bulles de Comptoir bottlings. Recently he bottled a single varietal Pinot Blanc from a single vineyard, Le Champs du Clos. Dosage is extremely low as well, sometimes only 2g/liter.  The Liqueur de tirage is a blend of his own wine and cane sugar and the yeasts used in the secondary fermentation are derived from his own vineyards. None of his wines are ever fined or filtered.  

• Charles Dufour Extra Brut "Rosé Express" NV:  100% Pinot Noir from the Côte de Bar region in Champagne.  Clay limestone soil.  Indegenous fermentations (both primary and Malo-lactic) in large old oak casks and old oak barrels.  22 months on the lees, 5g/l of dosage. Approx. 2,800 bottles produced per year.  
• Charles Dufour Extra Brut Blanc de Blancs "Avalon" NV:  From the Côte de Bar region in Champagne, this cuvée is named after the place name of the parcel of clay limestone soil.  Indegenous fermentations (both primary and Malo-lactic) in 228 liter barrels that had previous held 5 wines.  Stirring of the lees twice over the winter.  22 months on the lees, zero dosage. Approx. 700 bottles produced per year
• Charles Dufour Extra Brut Blanc de Blancs "La Chevetrée" NV:  From the Côte de Bar region in Champagne, this cuvée is named after the place name of the parcel of clay limestone soil.  Indegenous fermentations (both primary and Malo-lactic) in 228 liter barrels that had previous held 5 wines.  Stirring of the lees twice over the winter.  22 months on the lees, zero dosage. Approx. 700 bottles produced per year
• Charles Dufour Extra Brut Blanc de Blanc "Le Champ du Clos" (Pinot Blanc):  From the Côte de Bar region in Champagne, this cuvée is named after the place name of the parcel of clay limestone soil.  Indegenous fermentations (both primary and Malo-lactic) in Fiberglass tanks.  Stirring of the lees twice over the winter.  Zero dosage. Approx. 1,700 bottles produced per year.
• Charles Dufour Extra Brut Rosé "Le Champ du Clos" NV:  From the Côte de Bar region in Champagne, this cuvée is named after the place name of the parcel of clay limestone soil.  30 hour maceration of whole clusters, from which only the free run juice (coeur de saignée) is used. Indegenous fermentations (both primary and Malo-lactic) in 228 liter barrels that had previous held 5 wines.  Stirring of the lees twice over the winter.  18 months on the lees, zero dosage. Approx. 700 bottles produced per year
• Charles Dufour Extra Brut Oeil de Perdrix "Le Corroy" NV:  From the Côte de Bar region in Champagne, this cuvée is named after the place name of the parcel of clay limestone soil.  Indegenous fermentations (both primary and Malo-lactic) in big old oak foudres (casks).  Stirring of the lees twice over the winter.  18 months on the lees, zero dosage. Approx. 700 bottles produced per year