L’ouverture

Pinot Noir grapes from Premier Cru vineyards in Ecueil and Villiers-aux-Noeuds are used to create this Blanc de Noir blend which is 85% first-press cuvée and 15% première taille from three previous vintages (50% vins de reserve). The wine is fermented in stainless steel vats with partial malolactic fermentation and some filtering to then sit on the lees for around 24 months. The result is a “Champagne de soif”, a wine which one never hesitates to open. Taut and fresh, the bubbly has a clear and precise citrus acidity, despite its dosage of 9g/l, making it crispy with notes of green apple and bergamot, while a little white pepper and ginger make the quenching mouthfeel almost spicy and the finish has an almost electric salinity.

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