Vintage: 2019
Varietals: Pinot Noir
Farming: Organic/Biodynamic, No added SO2
Red fruits, dry herbs, yeast notes with a kiss of oxidation, wonderful kimmeridgian minerality, full bodied champagne, bone dry with crisp refreshing acidity. Decent finish of dry fruits the most powerful and richest champagne of R.L.'s line up.
All cuvées are made according to the same process: vinification with natural yeast from their own grapes, without any fining or filtering. The cold settling occurs naturally with the winter frosts. Alcoholic fermentation and élevage on fine lees in 225L barrels and 500L demi-muids for 9 months. Natural malolactic fermentation, Aged on the lees in bottle for 18-20 months. 4,000 bottles produced Grapes are lightly pressed and all fermentation occurs in barrel for 9 months, fûts and demi-muids (all used Burgundy barriques). Only natural yeast is used. Primary fermentation is not rushed. Malolactic fermentation occurs naturally. The champagne is bottled without dosage and without sulfur. Aged for 20 months in bottle 'sur lattes'. Bottled brut nature sans soufre.
