Champagne DEVAVRY

Cuvée Rosé Pur Noirs

The Devavry family has been cultivating vines on some of the finest slopes in all of Champagne for 4 generations and always with the same dedication and attachment to their land.
Over the years they have acquired an enviable reputation for exceptional champagnes, a reputation that eve- ryone involved in the business today is fiercely committed to maintaining.
This means ensuring continuity so that the family expertise, the core asset, is passed from one generation to the next, whilst also embracing progress to improve every aspect of wine making so as to offer customers truly outstan- ding champagnes. Attention to detail, dedication and creativity are the watchwords behind the hard earned success and reputation that the family enjoys today.

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Production: Harvesting by hand takes place over approximately 3 days. Whole bunches of Pinot Noir are traditionally pressed, slowly and gently to avoid the grape skins colouring the juice.

Vinification: Fermented in temperature controlled, stainless steel vats (kept between 14-16°C) allowing the wine to keep is freshness and mineral quality. To add structure and richness the wine is aged on light lees within the vat and then racked. Malolactic fermentation is blocked for our entire production. The wine is bottled in April and then transferred to cellars for ageing on lees for around 30 months.

Can be kept for 10 years or more
Serving temperature: between 5 and 8°C
Malolactic fermentation blocked

Vines : 50 years old or more. Vineyard density 8,500 vines/hectare. Plots face south and south-east on limestone soils. Our vines are maintained according to strict and meticulous environmentally-friendly methods: no chemical products are used in any of our vineyards; ploughing promotes deep roots and we allow grass to grow between rows to control the yield.
Soil and exposure
Région du Sézannais et Cumières
Grape Variety
Pinot Noir : 93%, Côteau Rouge Champenois : 7%

Famille Devavry

43, rue Pasteur
51160 Champillon
Tél. : 03 26 59 46 21
Email :