Classically styled, well made, and very affordable.
The vines are mainly planted in shallow soil which encourages the roots to grow deeply into the underlying chalk, providing them with water and warmth. The Pinot Noir vineyard in Aÿ has a sunny, south-facing slope which enables the grapes to reach excellent maturity. Sustainable and environmentally friendly viticultural practices are utilised whenever possible. The harvest is always done by hand and usually takes place between the 15th of September and the 15th of October. Grapes are whole bunch pressed and the juice is racked to a tank where it is allowed to settle for at least 12 hours. The clear juice is racked and yeast is added to encourage a thorough fermentation at a cool temperature of approximately 15-17°C. After a short period of post ferment maturation, the wine is bottled with yeast added to allow the secondary, in bottle, fermentation to begin. Dosage is 9 g/l and this Champagne is matured in cool chalk cellars for 2-3 years before release.
Made traditionally in Aÿ, this classic house Champagne is fresh and approachable with lovely fruit characters.
Enjoy as an apéritif, but works well with shellfish (lobster or crab) or with perfectly cooked fish in a light batter with chips.