Origin:
Premier Cru Chigny-les-Roses
Saignée
• Maceration of Pinot Noir and Meunier together in concrete vats (24–48 hrs)
• Drawing off the coloured juice, known as “saignée”
Stainless steel vats
Alcoholic and malolactic fermentation
Aging
Over a period of 4 months
Bottle aging
On lees for at least 6 years
After disgorgement
Minimum 3 months before shipment
Brut dosage: 6 g/L
Using a liqueur made with beet sugar
Cold winter and spring; exceptional coolness until late June; warm, sunny summer punctuated by storms; cool and humid conditions in September.
Start: Late. Around October 1st in the Montagne de Reims.
Conditions: Mild at the beginning of October, followed by a sharp drop in temperatures.
Characteristics: Beautiful fruit expression resulting from slow and steady ripening.
An exceptionally cool year, now rare in Champagne. The grapes were of outstanding quality, marked by vibrant freshness and pronounced acidity.
Date: January 16, 2014
Formats: Bottles
Initial closure: Crown cap
2,977 bottles
Final closure: Diam, technical cork
Cellaring potential: Ready to drink, with the ability to age up to 3 years under optimal cellar conditions.
Ideal serving temperature: 8–10°C
Main dishes: Duck with lingonberries, roast veal with blood orange jus. Pair beautifully with aged Gouda.
Desserts: Dark chocolate ganache tart with raspberries, classic strawberry tart, panna cotta with red fruit coulis, or delicate financiers.
