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A single-vintage champagne made exclusively with first-press juice.
Vinification and maturing is carried out in vats and in oak for wines chosen on the basis of their initial quality.
A very delicate wine with evolving notes (brioche bread, fruit, hazelnuts, etc.).
Subtle, exquisitely delicate balance on the palate with a glorious lingering finish. Ideal before or with ameal.
Pinot noir 65%
Vinification and maturing: :
Slow, gentle pressing using gravity-flow techniques.
Vinification in temperature-controlled stainless steel vats and a period in the barrel for a part of the blend. Average five-year maturing period in the bottle.
Disgorged by hand and laid down for at least three months before sale.
Dosage: 5 g/litre
Eye: Golden yellow in colour with a fine, lingering bead.
Nose: Intense with evolving notes (brioche bread) and hints of ripe fruit (quince, etc.)
Palate: A lovely fresh, vinous attack.
This is an intense champagne that will do great justice to a meal.
The 2005 vintage was a year of marked contrasts between seasons and regions. Following a fairly harsh winter, 2005 had a mild spring with relatively warm temperatures all year long. There was above average sunshine and a slight water deficit, as had been the case throughout the dry cycle of 2005/2004 and 2003. The heat and humidity in July produced larger grapes and bunches, rather unusually for the Champagne region, while the cooler weather in August, followed by a very sunny month of September, led to favourable ripening in spite of heavy parasite pressure. The harvest dates were “typical” of those of the decade: September 12th for Chardonnays and the following day for Pinots Noirs.