2002 | Champagne Carbon | EB.01 Bugatti Edition

A wine of patience, the breath and the aromatic unveiling is put in place gradually, it unfolds then with a large creamy and milky span. The soul expresses the richness of butter, caramel, nuts and forest honey. Then the ballet of aromas scrolls: pastries, undergrowth, brown mushrooms, plum, Mirabelle, fresh coffee and nougatine among others.

Producer Information

Champagne Carbon was created 2011 by Alexandre Mea, heir in the fifth generation to the Devavry family, who set up their viniculture in Champillon in 1920 – incidentally just eleven years after Ettore Bugatti had founded his factory at Molsheim 300 km eastwards. While the Devavry family has always been a smaller but highly exquisite viticulturist, Alexandre Mea however sensed the opportunity to create something even more exclusive than the oldest vintages of his grandfather. After more than four years of research and development into a bottle wrapped in carbon as an advanced technological counterpoint to the traditionally selected and hand-processed grapes of the vineyard – 15 hectares in size – he founded Champagne Carbon in 2011. Only the finest fruits from Grand Cru and Premier Cru regions are harvested, picked by hand in a process that involves the entire team, including CEO, Alexandre Mea. The growth of these grapes is carefully monitored by Alexandre. There is only a small window during harvesting season in which the grapes can be collected, chosen for their size, fulness and color. To be closer to the product, Alexandre even built his house on the vineyard. Just as Bugatti, for Carbon the final product is achieved through the best process. Where large producers may store their wines in big stainless-steel vats, Champagne Carbon is held in traditional oak barrels. They must be turned, cleaned and delicately refilled each day to account for evaporation; a task that falls to one man, who cares for every barrel individually at Champagne Carbon’s Maison. These barrels provide a core structure to the wine as it draws flavor out of the wood; notes of spices that provide a depth and character often not found in wines produced on a more industrial scale.

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