Jacquart Mosaique Signature NV Champagne
The nose opens with aromas of honeysuckle and orange blossom delicately intertwined with a chalky minerality, evolving to rich notes of patisseries, brioche, hazelnut, caramel, honey, marshmallow and almond paste. After airing fruity and tropical notes such as apricot, peach, lemon and mandarin appear, and extended aeration reveals the nobility of Pinot Noir with orchard fruit (damson, apple, pear) and black fruit (grenadine and blackcurrant).
In the mouth, the attack is supple and fresh with a soft, creamy effervescence. This Brut Mosaic Signature develops luscious fruit underpinned by superb tension expressed in lemon and grapefruit notes. The middle palate is elegant, polished and generous. This champagne of magnificent balance and concentration offers a deliciously fresh, fruit-packed finish, lingering, harmonious and gourmand.
JACQUART GREEN MATTERS
For the past 15 years, we have been members of to the group of wine development. The vines are grown organically and we follow minimal intervention in the vineyard to encourage biodiversity. We regurlarly attend meetings and training seminars, which allow us to share our methods and experience in winemaking and how it’s evolved. We are constantly mindful of our impact on the environment and the quality of our product is our main priority.
Based on a voluntary approach, sustainable viticulture aims meeting the qualitative, environmental requirements while preserving the perennially of the exploitations. Dedicated services made up of technicians and agricultural engineers were created on the initiative of each cooperative of the group in order to accompany our vine growers & partners throughout the cycle of the vine and to take part in the Magister network for the follow-up of maturity. Thus, our vine growers are sensitized, advised in order to improve their wine practices and to optimize the quality of grapes.
Reducing the impact of our activities on soil, air and water
PEST AND DISEASE MANAGEMENT
Countings and Observations in the vineyard, in order to monitor the diseases and pests
Diseases (mildew, oïdium, grey rot), Insects (worms of the bunch) and Acarina (yellow spiders) are the object of a regular follow-up to estimate the risks of appearance or their possible presence
Minimal inputs used only of necessary
Treatments are carried out, when they are absolutely necessary, with approved products, by keeping the large account of possible risks of residues and while preserving auxiliary fauna
Water Consumption – Minimization of the use of water (spraying, domestic use, pressing & vinification)
Waste Water – 100 % of the winery effluents are depolluted