Notes:

• Producer: Henri Dosnon is the second label of Champagne Dosnon, created by Davy Dosnon and named in honor of his grandfather. Based in Lingey in the Côte des Bar, the estate farms approximately 7.5 hectares at an elevation of about 250 meters. Davy returned to his family's village after studying viticulture and working at several leading Burgundy domaines. While the estate label focuses on estate-grown fruit, the Henri Dosnon range incorporates fruit purchased from neighboring growers in the Côte des Bar. The vineyards are farmed sustainably, with hand harvesting and an emphasis on expressing the region's distinctive Kimmeridgian limestone soils, which are geologically similar to those found in nearby Chablis.
• Vineyard: Brut Sélection is produced from vineyards throughout the Côte des Bar, composed primarily of 90% Pinot Noir with 10% Chardonnay. The vines average approximately 25 years of age and are planted on Kimmeridgian limestone, a mixture of limestone, clay, and fossilized marine sediments. This soil type contributes the pronounced mineral character that defines many wines from the southern part of Champagne. Fruit is harvested by hand and selected from sustainably farmed vineyards surrounding the village of Lingey.
• Winemaking: Grapes are harvested manually and pressed immediately after picking. Fermentation takes place in temperature-controlled stainless steel tanks, preserving freshness and primary fruit character. Unlike many of Davy Dosnon's estate Champagnes, which are fermented in used Burgundy barrels, Brut Sélection is vinified entirely in tank. The wine undergoes secondary fermentation in bottle and is aged for a minimum of 20 months on the lees before disgorgement. It is bottled with a Brut dosage of 9 g/L, providing balance while maintaining the mineral profile of the Côte des Bar.
• Technical Details: Champagne AOC; Non-Vintage Brut; approximately 90% Pinot Noir, 10% Chardonnay; Côte des Bar; vines averaging 25 years; Kimmeridgian limestone soils; sustainable farming; hand harvested; stainless steel fermentation; minimum 20 months on the lees; 9 g/L dosage; approximately 12% alcohol.
• Food Pairing: The Pinot Noir-dominant blend and moderate dosage make Brut Sélection well suited to charcuterie, roast chicken, pork tenderloin, grilled salmon, trout, and mushroom dishes. Its combination of bright acidity and chalky minerality also pairs well with fried seafood, oysters, Comté, Gruyère, and soft-ripened cheeses, while its approachable style makes it equally suitable as an aperitif.