100% Pinot Meunier – 2019 – Plot work
860 numbered bottles

This is on the village of Branscourt in the Ardre Valley that we have selected a very special Pinot Meunier plot. “la Jacquessonne”, planted at mid-slope in 1966 has a beautiful exposition, on sandy loam soil. Soil with a grass cover controlled by plowing, cultivated with respect for the living, without chemical fertilizers, insecticides or other synthetic products.

La Jacquessonne is vinified in oak barrels (300L and 350L). As in all our cuvées, the vinification takes place as respectfully as possible of the wine, avoiding any unnecessary manipulation and intervention. The grape juice is sung from the harvest and only comes out when bottling, after a slow improvement and natural stabilization. In the barrels, in contact with the lees, the wine gains in complexity, power and sweetness. To balance this roundness, we keep all the liveliness and intrinsic freshness of the grape by carrying out a partial malolactic fermentation. The “Extra Brut” dosage (2 g / l) completes the full-ness and delicacy of the expression of the Pinot Meunier

After the bottling (on cork with staple) in April 2020, this cuvée is disgorged after more than 3 years of aging on the lees.

Food and wine pairing: to serve on a poultry supreme in sauce.
On the go: fish terrine with vegetables.

100% Pinot Noir – 2019 – Plot work
1 800 numbered bottles

This cuvée is exclusively made up of our best “massale” selection of Pinots Noirs d’Ecueil from Les Chaillots plot, planted in 1969 and classified Premier Cru. They evolve on clay-limestone soils with a grass cover controlled by plowing, and are cultivated with respect for the living, without chemical fertilizers, insecticides or other synthetic products.

The White of blacks is vinified in oak barrels, themselves made with trees from the Ecueil forest, by the Tonnellerie de Champagne. As in all our cuvées, the vinification takes place as respectfully as possible of the wine, avoiding any unnecessary manipulation and intervention. The grape juice is sung from the harvest and only comes out when bottling, after a slow improvement and natural stabilization. In the barrels, in contact with the lees, the wine gains in complexity, power and sweetness. To balance this roundness, we keep all the liveliness and intrinsic freshness of the grape by carrying out a partial malolactic fermentation. The “Extra Brut” dosage (2 g / l) completes the full-ness and delicacy of the expression of the Pinot Noir d’Ecueil.

After the bottling (on cork with staple) in April 2020, this cuvée is disgorged after more than 3 years of aging on the lees.

DVE Guide « Dry and rich white of blacks which we appreciate the fuselage »

Food and wine pairing: gilthead sea bream with fennel or capon stuffed with figs.
On the go: a mushroom omelet