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•Grape varieties : 50% Pinot noir 50% Chardonnay – Current Vintage : 2018
•Harvest : Start of Septembre at optimal maturity after controlling by regular berry tasting. Hand-harvested by a small team over 12-15 days. Individual parcels are harvested separated to then vinify parcel by parcel in small tanks. Chardonnay & Pinot noir are harvested and vinified separately.
•Pressing: precise pressing adapted to the real pressure exerted by the skin inside the grape and not to extract too many vegetal notes. Bucher press equipped with Orias system. 4 times pressing.
•Vinification: After settling in stainless steel vats, the wines are put into barrels by gravity. There is no malolactic fermentation in order to maintain in the wine’s acidity necessary for the balance of the champagnes. Blending of Chardonnay and Pinot Noir before bottling, and then the prise de mousse is produced.
•Disgorging: After a minimum of 5 years of maturing on lees. The estate does not practice any cold passage of the wines, the long maturing on lees minimizes the problems of tartaric precipitation. Liqueur de tirage with a low dosage (2g/L).
•Tasting notes: very pure with floral notes (white flowers and laurel, bay leaf) and fruit and citrus fruit notes develop on the nose and then on the palate when aerated. Long and salivating mouth.
•Food/wine pairing: Aperitif at start of the meal
