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Producer: MoutardGrape Varieties: 100% ChardonnayOptimum Drinking: Within 15 yearsWine Style: Rich complex ChampagneAlcohol by Volume: 12%Closure: Natural CorkCountry: France
Prolonged ageing on the lees makes this a special Champagne, full of honeyed and biscuity notes harmonised with the weight of the Chardonnay, from which this wine is made.
The Moutard family has been making wine since 1642. Since then they were always keen on exploring the potential of different terroirs, maintaining traditions as well as experimenting with different grapes varieties. Francois Moutard's 21 hectares vineyard are in Buxeuil on the Côte de Bar. Francois is one of the very few growers who can produce a Champagne - 6 Cépages - which is made up of the six permitted grape varieties: Pinot Noir, Pinot Blanc, Pinot Meunier, Chardonnay, Petit Meslier and Arbane.
An unusually warm spring led to early flowering. Unfortunately the summer saw poor weather conditions, however the weather patterns improved towards September, which allowed for a fair crop. The Chardonnay generally outperformed the Pinots. The wines have above average acidity levels, leading to a very refreshing style.
The Cote de Bars in the Aube department of Champagne region, is the highest Champagne producing area, in the more southern part of the appellation, closest to Burgundy. On these sunny slopes of the Côte des Bar around Troyes and Les Riceys, the Chardonnay grapes thrive particularly well, while the Pinot Noir develops mineral unique characters. This terroir is unique to Champagne with Kimmeridgian chalk and clay which imparts pure and mineral characters to the wines. The vines are pruned during the first fortnight of March using the 'Chablis' method for Chardonnay, and 'Guyot' for Pinot Noir. The vineyards are ploughed and fertilised during the winter months. The grapes are harvested by hand at the optimum levels of maturity.
The grapes were harvested manually at optimum ripeness. The grapes were pressed using the traditional Champagne press. Vinified according to the traditional Champagne method, the alcoholic fermentation took place in temperature-controlled tanks, with the secondary fermentation taking place in bottle.
Perfect with light starters, poultry, seafood and fish in cream sauce.
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