Region
FranceChampagneCoteaux Sud d'Épernay
Cuvée
La Côte aux Cerisiers
Farming
Natural farming, Vegan
Vinification
Aged in bottle before release, Barrel Aged, Barrel Fermented, Bio-Dynamic farming techniques, Direct pressed whole clusters, Dry Farmed, Estate grown grapes, Hand harvested, Indigenous yeast fermented, Large format barrel aged, Low Sulfur Vinification & Aging, Méthode Champenoise, Non-certified organically grown grapes, Partial malolactic fermentation, Unfined & Unfiltered
Soil Type
Chalky Limestone, Silex
100% Chardonnay, selection massale
Plot in Moussy planted in 1975, south-east exposure.
VINIFICATION
– Manual harvest and selection of the grapes,
– Direct pressing and selection of the juices.
– Cold settling for 12 to 24 h without enzymes, then the wine is put into barrels,
– Fermentation in barrels, frequent « bâtonnage » (stirring of the lees) and topping up.
AGING
– 8 months oak aging,
– Minimum 40 months in bottles,
– Minimum 3 months after disgorgement.
– Partial malolactic fermentation,
– No fining and light filtration,
– Bottling with natural cork.
