BRUT ZERO PRESTIGE
The winegrower: Cyril Jeaunaux
Annual Production: 1,000 bottles
Grape Variety(ies):80% Chardonnay, 20% Pinot Noir.
Type of Soil: Argilous and chalky, with big flint
Yield: 70 hl / ha
Age of vines: 40 years
Harvest : Manual Harvest. 70% harvest 2010 and 30% harvest 2009.
Dosage : 0g/l
% Alc: 12%
Available in: 75 cl
Grapes picked manually in search for an optimum sugar/acid in the berry followed by a traditional pressing. Alcoholic fermentation in stainless steel tanks, enamelled tanks and oak barrels. Malolactic fermentation partially realized.
Maturing: On lees for 6 months followed by a fining before the bottling.
Aging potential: Consume within 3-5 years
To serve at 10°C.
Cold starters (around vegetables, terrines, fresh goats) Dishes with seafood flavors, raw or cooked (shellfish, mussels, clams, clams ), seafood ( whelks, shrimp , oysters ), cold and hot shellfish ( lobster, crayfish ), raw and marinated fish and / or carpaccio A noble fish, firm flesh, sea or fresh water (sole, sea bass, John Dory, cod, salmon, arctic char, trout) White meat ( poultry, veal, sweetbreads ) Eastern and spicy cuisine (curry, Thai, Indian ) Desserts based on nuts, hazelnuts, walnuts,
Not measured variation of the Brut Prestige, this zero gross dominant Chardonnay reveals the unique expression that this variety has tapped into our clayey limestone, flint fray. Often the preserve of hard limestone, Chardonnay knows wonderfully operate more clay and less deep, expressing flavors finesse, minerality and fruity. Feel free to leave a bottle of cold 10-15mins before opening . Non- dosed Champagnes are tasted at a temperature of 10 ° C, ideal to allow flavors to develop.