Pierry's Premier Cru village vintage champagne.
Terroir, production method and maturation: The grapes are collected from the parcels of the village of Pierry, Les Rocherets and Corrigot. Only the wine from the first pressing is used and the juice is allowed to settle for 12-24 hours without enzymes before fermentation. The wine ages in oak barrels of different sizes, where it also matures for 8 months. Partial malolactic fermentation is allowed. The second fermentation takes place in the bottle, where the wine matures for another 40 months before recorking. The 4 g/l dosage consists of wine aged in oak barrels. Re-correction on 17 February 2021.
Use: As an aperitif or throughout the meal.
Description: A restrained scent, in which the gentle nuttiness is nicely balanced with the fruitiness. The dry taste is stylized and lasts a long time.