STORY of Ameline
Ameline is an invitation to lightness, avant-gardism and elegance. The modernity of art deco style, a timeless success, lends Ameline an upmarket yet accessible character, a highly sophisticated allure which everyone can taste as they please. This champagne will carry you to an era full of panache which echoes its unusual aromatic profile. Ameline celebrates an iconic age which is sure to win you over!
“ Why Ameline ? Two names for one Champagne of exception… 14 years after setting up Chilli, Catherine and Samuel decided to create a vintage of exception combining the first names of their daughters Amélie and Appolline. A precious vintage which reflects the character of the terroirs of the Champagne valley.”
A m o s a i c o f r e p r e s e n t a t i v e m i c r o – t e r r i t o r i e s
The secrets of the Champagne’s creation are revealed in the subtle mosaic of micro-territories guaranteeing their sheer elegance. Our vineyard plots are ideally distributed across multiple sites in the Champagne region to achieve a perfect balance: Sézanne, Baye, Bergères-sous-Montmirail and Talus Saint Prix.
THE ART OF TRADITIONNAL WINE-MAKING, IN 4 STAGES
Maintaining the utmost respect for unique traditional expertise, we aim for excellence at each and every stage of our champagnes’ production.
1. The grape harvest.
Our grapes are harvested by hand all at once to maintain all of their properties. A rigorous selection process allows us to keep only the best bunches. Lastly, this key raw material is instantly transported to start the pressing process as soon as possible.
2. The 3 fermentations.
The first of these, the alcohol fermentation (8 days), transforms the sugar into alcohol. The second, known as the malolactic fermentation, helps to reduce the wine’s acidity by turning malic acid into lactic acid (3 to 6 weeks). The resultant wines are still whites, known as « light wines, » each with the characteristic features of each plot’s soil. In the early part of the year, during the blending period, our cellar master marries together batches with different aromatic qualities to craft our champagnes’ unique characters. Occurring in the bottles with a small amount of sugar and yeast, the 3rd so-called « bubble-forming » fermentation lasts 2 to 3 weeks. A provisional airtight seal helps promote the bubble formation, creating the champagne’s characteristic.
The bottles having been lain down for 12 to 15 months, the yeasts are deposited inside them, creating the cloudiness which is collected during the riddling process and expelled on disgorgement. Positioned, tipped and turned on a daily basis, the bottles are gradually tipped vertically so that the yeast deposit collects in the neck of each.
4. Final maturation.
A liqueur dissolved in a reserve wine (at least two years old) is added for a flavoursome finishing touch. The bottle is once again corked, muzzled (to keep the cork in place) and a further coating applied. Champagne Ameline is kept for at least 15 months before being sold. The stringent daily standards of a high-quality brand Every phase of production is rigorously and constantly monitored by all staff involved in the process. Every year when we bottle our champagnes, the year after the grape harvest, we ensure the continuance of the balance and style that have forged our brand identity.
Don’t hesitate to contact us for more information.
Tel. : + 33 (0)9 83 23 25 53
Fax. : + 33 (0)5 47 74 56 11