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Lots of sweet red fruit aromas – and on the palate. Very dry, delicate, foamy; a real vin de terroir – like the Blanc de Blancs. Another remarkable wine. JW
From www.larmandier.com:
This technique is rarely used in Champagne: the Pinots are destemmed and left to macerate for about two days before the 'bleeding' is carried out. Then come the natural alcoholic fermentation in an enamel-lined steel vat, the malolactic fermentation and the maturation on the lees during the winter. The bottling takes place in May. After being aged in our cellars, the wine is disgorged at least 3 to 6 months before being marketed with a discreet dosage (3 grams of sugar).