Louis XIV was a big fan of the wine from the winemakers of Bouzy. Formerly called "mountain wine", it was a “clairet” of a beautiful light red hue and fine fruity character frequently served at the table in the 17th century. A great deal was consumed at that time and doctors often prescribed this wine, seductive on the nose, tasty on the palate, light, fresh and easy to drink, which could be safely imbibed neat, as a remedy. This continued up until the time when, lectured by the Burgundians, Bishop Bossuet and Fagon, his personal physician, Louis XIV abandoned his “clairet” from champagne of which he was so fond (traces have been found in his cellars), and replaced this by Beaune “vermeil” (wine of a brilliant red colour) which he nevertheless cut with water.
Excerpt from the LE FIGARO
guide – Figaro Supplement 04/12/2003
The recognition of 25 years’ experience:
During my training in Burgundy, alongside my distinguished oenology professors, Jean Siegrist and Max Leglise in Beaune and Michel Feuillat from the University of Dijon, I became convinced that wine should express the terroir and the fruit in
all their purity and that man should intervene as little as possible in order
to preserve these.
Our Champagnes are recognized for their purity and consistent quality. We have been pioneers in the production of champagne without “dosage”, as well as a maceration rosé.
In the June 2010 edition of the Revue du Vin de France, Denis Saverot’s editorial ends with the following lines. After 25 years of sometimes passionate debate with "expert tasters" and "pontiffs of the profession", especially regarding the use of oak in our Bouzy Red vinifications, it seems to me that my message has been understood ...