Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2018 / 750ml | ≈ $80.28Original €72.00≈ £60.10 | www.champagneyannalexandre.fr ↗ |
2018 Technical Specifications
Grape Varieties 60% Pinot Noir, 40% Meunier
Classification Blanc de Noirs, Extra Brut
Region Champagne
Sites Sous-les-Roses parcel, Courmas
Fermentation Vessels Oak barrels
Tirage Date May 2019
Disgorgement Date Jul 2023
Dosage 4.0 g/L
Production Volume 2,540 bottles
Bottles2,540
Production Details Single-parcel, single-harvest 2018 Champagne; alcoholic fermentation in oak barrels, no malolactic fermentation, and maturation under natural cork before disgorgement.
2014 Technical Specifications
Alcohol 12.0%
Residual Sugar 4.75 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 60% Pinot Noir, 40% Pinot Meunier
Classification Blanc de Noirs
Region Champagne
Soil Shallow calcareous-clay soil
Sites Sous-les-Roses vineyard, Courmas
Fermentation Vessels Oak barrels
Disgorgement Date Spring 2020
Dosage 4.5 g/L
Production Details Fermented and aged for 3 months in oak barrels, followed by stainless-steel maturation and 5 years on lees under natural cork. The page's narrative gives 3–4 months in stainless steel, while its structured élevage field specifies 4 months. It also reports acidity of 6.05 g/L without identifying the acid-equivalent basis; this value is therefore not proposed as canonical total acidity.
Certifications OCACIA
Sources: schatziwines.com ↗ · Compare this vintage
2013 Technical Specifications
Alcohol 12.0%
Residual Sugar 2.1 g/L
pH 2.96
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 60% Pinot Noir, 40% Pinot Meunier
Classification Blanc de Noirs
Region Champagne
Soil Shallow calcareous-clay soil
Sites Sous-les-Roses vineyard, Courmas
Fermentation Vessels Oak barrels
Disgorgement Date Autumn 2018
Dosage 2.5 g/L
Production Details Fermented and aged for 3 months in oak barrels, followed by stainless-steel maturation and 5 years on lees under natural cork. The page's narrative gives 3–4 months in stainless steel, while its structured élevage field specifies 4 months. It also reports acidity of 5.8 g/L without identifying the acid-equivalent basis; this value is therefore not proposed as canonical total acidity.
Certifications OCACIA
Sources: schatziwines.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2448811 | — | — | wine-searcher.com ↗ |