65% Pinot Meunier, 35% Chardonnay
Terroir: gridstone, flint, limestone and clay soil.
Age of vines: 45 years old.
Vinification: Grapes are hand-picked. The first alcoholic fermentation takes place in enamelled steel vat. During this fermentation only indigenous yeasts are used. During ageing no fining, no filtration, no acidification and no chemical products added. Yeast, parcels and vintage need to express through the Champagne. The second fermentation happens in the bottle. Champagne can be kept on the lees for 3 to 12 years. No dosage.
Lot P07 ** 468 bottles produced only **
Lot P08: 2006 (25%), 2007 (25%), 2008 (50%)
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