Blanc de Noir comes exclusively from grand cru-rated biodynamic vineyards, mainly on soils with a high percentage of chalk. The base wine is vinified and aged in oak barrels, gaining complexity. From there, after a second fermentation and a long period of ageing on the lees, Blanc de Noir develops the characteristic power, depth of flavour and structure...
Exquisitely lively without being austere with red fruit aromas like framboise, strawberry and noted of toast, brioche and butter. 10% Chardonnay is added to the blend in order to reduce the power of Pinot Noir on the palate where you get exceptional spicy character and a small hint of tannins. Minerality and acidity seem etched with a laser-like precision...
Exquisitely lively without being austere with red fruit aromas like framboise, strawberry and noted of toast, brioche and butter. 10% Chardonnay is added to the blend in order to reduce the power of Pinot Noir on the palate where you get exceptional spicy character and a small hint of tannins. Minerality and acidity seem etched with a laser-like precision...
Fermentation with native yeasts exclusively in old Bordeaux and Burgundy oak barrels. The wine underwent malolactic fermentation in barrel and was bottled for the second fermentation in June 2014. There it remained in contact with the lees until September 2018 before sediment was removed and just 4gl/lt of dosage was added to classify it as an extra brut...
It is produced in accordance with the estate’s philosophy, which means that the base wine undergoes spontaneous fermentation and then ages in oak barrels (foudres) on the lees. After secondary fermentation in the bottle, it remained on the lees for 6 years during the autolysis period, developing exceptional levels of complexity. No dosage is added, as the...
