Assembling: The Millésime 2009 is an assembling of 50% of Pinot Noir and 50% of Chardonnay.
Soil: Ecueil, village of la Montagne de Reims classified as Premier Cru. Sloping parcels on a soil composed of clay, chalk and sand.
Wine making process: The grapes collected and manually selected are mashed in a pneumatic winepress. The alcoholic and malolactic fermentations occur in thermo-regulated tanks. A part of the wine from the Chardonnay didn’t do the malo-lactic fermentation to keep a nice freshness in this vintage.
Maturing: After the assembling and the bottle in, we keep the wines in our cellars during a minimum of eight years. After the foaming, the maturing period will give to Champagne its delicacy and discerning flavors. After dosing, during the disgorgement period, the Champagne Millésime 2009 has 4/L of sugar.
Tasting recommendations: Sight: gold and pale yellow. Nose: fine and complex, white flowers aromas with spices notes. Palate: the mouth is ample and the bubble is fine. This wine is rich, elegant and delicate.
The Champagne Brut Millesime 2009 served between 7 to 10C is suitable for appetisers but can be appreciated with the most delicate meals: goose liver (Foie Gras), seafood, fish and light meats.