Pinot Meunier, Pinot Noir, Chardonnay
Terroir: grindstone, 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. Ageing part in vats and part in barrels, 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 7 years. Champagne is dosed 3g/L.
|"Tolérance" Extra Brut||Login||Bottle (75cl)||NV|