Brut de Bioul

Château de Bioul

Vanessa Vaxelaire and Andy Wyckmans have opted to "tell stories" through their wines, and my goodness, they succeed. Theirs is the story of a modern couple tired of hectic city life who withdrew to the Namur countryside with their three children. The story of a dream that came true thanks to the promising land of Bioul, (pronounced Biou), preserve of the Vaxelaire family for over a century. Vanessa and Andy apply the principles of biodynamics and permaculture and are gradually establishing the identity of their vineyard, which now covers a total of 12 hectares. (read more)

Brut de Bioul

This blanc de blancs is a blend of Bronner and Johanniter, two interspecific grape varieties. The residual sugars do not exceed 7 g/l.

The winemakers of Bioul prepare their two sparkling cuvées with great care. The grapes are harvested by hand and transported in 20 kg open crates to ensure that they remain intact and to limit the oxidation. Entire bunches of grapes are pressed gently. The must is left to rest at a low temperature for twelve hours and the racking is done by gravity. The fermentation temperature is controlled to promote the expression of the aromas. After maturing on lees in stainless steel tanks for two months, Brut de Bioul is made using the traditional method, with ageing on slats for at least nine months.

   Shimmering pale yellow robe.

   Fairly vegetal first nose, with notes of green apples.

  Relatively sweet, with superb finesse at the finish.

   Perfect as an aperitif with a few seafood tapas. Or served with a shellfish starter.

   8°C.