Terroir: Clay & Limestone terroirs from the Marne Valley
Average age of vines: 30 years old
Vinification: the first juice from the first pressing is used to make this champagne. It's vinified in small oak barrels and large casks. Spontaneous alcoholic fermentation with indigenous yeasts. Malolactic fermentation takes place. Batonnage of lees every 10/12 days.
Dosage: 3 to 5 g/l
Harvest 2014 / Disgorged: 28 August 2017
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