Champagne Extra Brut 1er Cru – Lelarge-PugeotThe grapes were made using a combination of a pneumatic pressing and a long press. “settling”Period was maintained. A little bit of sulphur was also added before fermentation. A small amount of sulphur was added before fermentation. Extra Brut 1er Champagne Cru Tradition – Lelarge Pugeot Alcoholic Fermentation was performed in stainless steel tanks using the ‘pied de cuve,’ a method used in natural vinification for natural yeasts. A small amount of must can be used to initiate spontaneous fermentation using indigenous yeasts. “pied-de-cuve”Add the rest of the must to your brew kettle to begin the process. This cuvée underwent natural malolactic fermentation after fermentation and was bottled in April. It was aged for four years. yearsIn the bottle with its lees.
There are 42 parcels that make up the vineyard. They use organic and biodynamic cultivation methods. It covers eight hectares. The vines are located in gentle rolling hills, 150m above the sea level. The grapes for the cuvée come fromA mix of 30 parcels from Vrigny with sandy loam, calcareous marl and other soils. Chardonnay grapes will be cut according to the Chablis method. Cordon reds are also used. To ensure that the soil is not compacted throughout the year, horses are employed to work the vineyard. So that oxygen can reach top soil layers and that wine and grapes health may be enhanced, the horses also till the ground. The valuable soil nutrients are provided by grasses, plants and trees between the vineyard rows. Harvested by hand.
An organic farm company Champagne Lelarge-PugeotVrigny is the village of Premier Cru located to the northeast of Montagne de Reims. Wine has been produced by the Lelarge family since 1789. Champagne. Domin is the seventh generation who manages the estate.
This white/gold/yellow wine has an intense aroma and is a creamy color. The texture of the grapes used for its production are firm and crisp with an appealing streak of minerality. Champagne Extra Brut 1er Cru Tradition – Legrand-Pugeot were pr. A little bit of sulphur is added before fermentation. Champagne Extra Brut 1erCru Tradition Lelarge-PugeotThe fermentation process took place in tanks made from rust-free, steel. This was followed by the ‘pied-de-cuve’ method of making wine using natural yeasts. When the fermentation is successful, a small amount of yeast must be added to allow spontaneous fermentation. This cuvée underwent natural malolactic fermentation after fermentation and was bottled in April. Four bottles were used to age the wine. years.