Champagne Tradition Blanc de Noirs Extra Brut Champagne Marie Demets

Crafted in the Côte des Bar by a family house that's been tending these Champagne slopes for generations, this is Pinot Noir in all its generous glory. The vines dig deep into Kimmeridgian limestone and clay, soaking up the sunshine that gives the fruit its ripe, confident character. Expect aromas of red berries, brioche and a touch of toasted almond, with fine bubbles carrying a lively, chalky freshness. The extra brut dosage keeps everything tight and precise, letting the terroir do the talking. Pour it as an aperitif, or let it shine alongside roast poultry and aged cheeses. Deliciously moreish.
30.94 € incl tax

-5% for 6 identical bottles

6 in stock

Wine name: Champagne Tradition Blanc de Noirs Extra Brut

Vintage: Non-vintage (multi-year blend, based on a single harvest with reserve wines)

Producer: Champagne Marie Demets

Grape varieties: 100% Pinot Noir

Region: Champagne, France

Appellation: AOC Champagne

Vinification method: Whole-bunch pressing, settling of the musts, alcoholic fermentation in stainless steel tanks with temperature control, partial malolactic fermentation, blending with reserve wines, second fermentation in bottle (traditional method), ageing on laths in the cellar for at least 36 months, riddling, disgorging with extra brut dosage (0 to 6 g/l)

Maceration: None, direct pressing of the black grapes to obtain a white juice

Colour: Bright golden yellow with amber glints, fine and persistent bubbles forming a steady cordon

Bouquet: Ripe yellow fruit, white peach and mirabelle plum, backed by notes of brioche, toasted almond and a touch of candied citrus

Palate: Full and vinous attack, creamy mousse, flesh of red-fruited Pinot Noir, chalky tension and a dry, straight finish thanks to the very low dosage

Alcohol content: 12% vol.

Soils: Clay-limestone and marl over a chalk subsoil

Farming: Sustainable viticulture, grass cover between the rows, hand harvesting

Ageing potential: 5 to 8 years from purchase, kept lying down in a cool, dark cellar

Food pairing: Oysters and shellfish platters, grilled langoustines, poultry in cream sauce, veal, matured Comté, sushi and sashimi, also excellent as an aperitif

Serving temperature: 8 to 10°C