Elaboración: Blending of four to five vintages, 20% of reserve wine This Champagne is composed of only the cuvée (first press). Alcoholic fermentation at 16°C and malolactic fermentation at 18°C in stainless steel temperature controlled vats. Aging of 30 months minimum. BRUT DOSAGE at 9 gr/l with a «liqueur d’expédition» coming from finished bottle of champagne.
Varietales: Pinot Noir
Yellow-green, clear and low intensity, medium bubbles, not too many.
Clean, medium intensity, some black grapes. Medium autolysis. Bread baked recently. It seems a young wine like a Blanc de blancs.
The wine present medium+ acidity, off-dry, medium tannins a bit astringency and medium alcohol.
Medium body, medium intensity, vegetal, rede fruit (cherry), tangerine, lime, lemon ice and grapefruit. A bit green flavours.
Medium+ finish, agreable and crispy texture and acididty and citric flavours.
Assessment of quality: Very good quality, I thinlk the price is a bit fatty than other Champagnes. It is not totally balanced but in process, good intensity and green-fruity flavours. Long finish with some of complexity. The bubbles are some moussy, creamy , but crispy high. It has potential for ageing yet, because it is brave, young, good acidity and fruity flavours wine. Yeasts are in a medium, medium- act. No errors inside the product.
Oyster and caviar