Varietals: 90% Pinot Meunier, 10% Pinot Noir
Farming: Organic/Biodynamic, Unfined/Unfiltered, Low to No added SO2
On average, he makes only about 600 bottles of this wine per year, as “it takes 2 plants to produce one bottle. Complex, vinous, structured, round, with a distinctive terroir character that Vincent calls “foresty – spice, leather, underwood… Although not too dark in color, its nose evokes a good red from Burgundy, with its elegant, refined fruit and a lovely touche sauvage.
The grapes are hand-harvested, destemmed and macerated for around 14 hours on skins. Once pressed, the wine ferments spontaneously in neutral barrels. No malolactic fermentation, the wine rests in barrels on fine lees for about 11 months. Bottled with liqueur de tirage and aged on lees for cca 7 years for the secondary fermentation (prise de mousse), disgorged, and topped up using the same wine, with a dosage of ~4g/l (extra brut).