Non-vintage Technical Specifications
Grape Varieties Pinot Noir 100%
Region Champagne
Soil Jurassic kimmeridgian limestone and chalk
Sites Urville, Côte des Bar
Fermentation Vessels Steel tanks
Pressing Method Mechanical Low-Pressure Presses; Only First-Press Juice
Malolactic Fermentation 100%
Unfiltered Yes
Serving Temperature 7°C · 45°F
Production Details Current producer specification: gravity handling, natural settling, malolactic fermentation, no filtration, no added sulphites, and 24 months on the lees. The undated U.S. importer NV specification additionally describes roughly two weeks of low-temperature alcoholic fermentation, total natural malolactic fermentation, 100% vat vinification and at least three years sur lattes. Archived undated producer sheets describe 100% steel-tank maturation and either three years in bottle or two to three years on laths; one states that each label carries its bottle’s disgorgement date. These differing maturation statements are retained as release-era specifications and are not converted to exact aging-day fields.
Tasting Notes Fresh pear, lemon and hazelnut aromas; very dry, mineral and lively palate
Food Pairing Seafood, sashimi, and soft goat’s cheese; the importer also recommends serving it as an aperitif
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1375693 | — | — | wine-searcher.com ↗ |