CHAMPAGNE
GONET SULCOVA

La Famille

Four generations of winegrowers have succeeded one another in the vines, making them a benchmark for the independent domains of Champagne

Vincent Gonet and his wife Davy Sulcova took the reins of the estate in 1985 , and decided to settle in Épernay in order to create their brand “Gonet-Sulcova”. When it was created, an avant-garde house , which broke the traditional codes of champagne bottles, it was Davy Sulcova who designed all the bottles.

Their children Karla and Yan-Alexandre respectively took over from the family estate in 1997 and 2003. They brought to the estate new vintages with respect and the requirement of this product.

Their champagnes always have low dosage , so as not to mask the original juice and so that the terroir can fully express itself in each bottle.

Assembly is also fundamental for the field. It is made in family and the decision can be made not to market some years. A courageous choice, if the cuvée does not meet the requirement and the taste of the owners. This is the signature of the Gonet-Sulcova house!

HVE - Haute valeur Environnementale et viticulture durable

The Family

Early 20th century

At the beginning of the XXth century, Charles GONET, originally from Vertus, moved to Le Mesnil sur Oger on the occasion of his marriage, his wife being from Oger. They had 2 children together, including Jacques with whom they established and made the Côte des Blancs vineyard prosper.

1958

Jacques, and his wife Micheline acquire the lands of Montgueux, which considerably increases the exploitation, and its potential for producing wines of high quality, sought after by amateurs. The Cuvée de Montgueux (100% Chardonnay) is now dedicated to them.

1985

Vincent Gonet and his wife Davy Sulcova took the reins of the domain in 1985, and decided to settle in Épernay in order to create their brand "Gonet-Sulcova". It was at its creation, an avant-garde house, which broke the traditional codes of champagne bottles, it was also Davy Sulcova who designed all the bottles.

1997 & 2003

Their children Karla and Yan-Alexandre take over the family estate respectively. They bring new vintages to the domain in the respect and the demand demanded by this product.

Their champagnes are always low dosage cuvées, so as not to mask the original juice and so that the terroir can fully express itself in each bottle.

The assembly is also fundamental for the field. It is carried out as a family and the decision can be made not to market certain years. A courageous choice, if the cuvée does not meet the owners' requirements and tastes. It’s the signature of Gonet-Sulcova!

The vineyard

Our 20 hectares of vines planted with Chardonnay (80%) and Pinot Noir (20%), are distributed between the Côte des Blancs (Le Mesnil-sur-Oger Grand Cru and Oger Grand Cru), Montgueux and Loches-sur-Ource ( Dawn). These terroirs and grape varieties allow, during subtle blends, to ensure the fruity and lightness that characterize our champagnes.

The use of modern technologies associated with tradition allow, in this privileged site, to meet the requirements of the finest connoisseurs. Gonet Sulcova Champagnes are par excellence these festive wines that finesse, elegance and flavor are everywhere desired.

The Work of the Vine

The wine year begins on November 1 and ends on October 31. It follows the vegetative cycle of the vine.

During winter rest (from November to March), pruning consists of the selection of fruit-bearing frames according to precise regulations. Its main objectives are to limit yields and preserve the vine. & Nbsp;

When vegetative awakening (March, April), we attach the pruned strands to a binder to give direction for the growth of the vine. Indeed, this work is necessary because this plant is a liana which grows in an anarchic way. & Nbsp;

As soon as the vine has emerged 2 or 3 leaves on each strand, we select the shoots useful for the next harvest or the size of the following year. All others are removed in order to eliminate the sources of disease due to too much vegetation.

Winemaking

In February or March, we finally bottle the wine. It's the draw. It is at this moment that we cause an alcoholic fermentation in the bottle, at the origin of the effervescence of Champagne. The foaming takes about 1 month. The carbon dioxide, released during this fermentation, is trapped in the bottle, and increases the pressure between 6 and 7 bars.

Next comes aging. A brut without year will need (legally) at least 15 months in the cellar, and a vintage of 3 years, from the date of drawing. In order to develop the aromas of each cuvée well, we let the Vincent Gonet cuvée stand for 2 years on average and our vintages for 6 years.

A few months before the sale of the bottle of champagne, we stir it on gyropalettes in order to move the deposit resulting from the taking of foam, from its shoulder towards the neck.

During disgorgement, the neck of the bottle is frozen, thus trapping dead yeast in an ice cube which will be expelled by pressure when it is opened.

It remains to incorporate the shipping liquor to complete the volume of 75 cl per bottle, and to close it with a cork and a wire cap. The expedition liqueur will see its sugar concentration vary from more to at least depending on whether we are preparing, a semi-dry, a brut, or an extra Brut.

ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH, CONSUME WITH MODERATION

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