Equivalent to £74.99
Terroir: gridstone, flint, limestone and clay soil. 0.5 hectare of vines located in 2 plots.
Age of vines: 45 years old.
Vinification: Grapes are hand-picked. The first alcoholic fermentation takes place in enamelled steel vat. During this fermentation only indigenous yeasts are used. Pinot Meunier and Pinot Noir are fermented separately. After fermentation, wines are blended together. During ageing no fining, no filtration, no acidification and no chemical products added. Yeast, parcels and vintage need to express through the Champagne. The second fermentation happens in the bottle. Champagne can be kept on the lees for 7 years.
In a past life, Franck Pascal trained soldiers on the topic of chemical warfare: what to expect from those types of attacks and how to counteract their effect. What a shock it was, when he took over the family estate in 1994, to realize that farming products were derived from the very same chemical compounds used to harm humans. Needless to say, those were the first to go. After a few trials, he opted for biodynamic farming as he loved what it brought to his wines, specifically that strong mineral character. Frank and Isabelle are driven by a desire to preserve life and create wines that are as healthy as they are delicious.