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Champagne AC NV Extra-Brut, Les Vignes de Montgueux
  • 317. Champagne AC NV Extra-Brut, Les Vignes de Montgueux

    Jacques Lassaigne

    100% Chardonnay BdeB (12% alc.)

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    Comprising 27% 2015, 38% 2014 (part oak aged for a year) and 35% 2013, more complex and vinous than ever this year, given greater use of reserve wines. Emmanuel is forever restless in his search for improvements. This has ripe citron fruit with exotic notes and is very saline, with great play on the palate and terrific texture. Just 20g/l for the secondary fermentation and has a very fine gentle bubble. Disgorged with zero dosage in Aug 2017. Low levels of sulphur used only at the press. For drinking now to 2020.

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Further details
Winemaker
Emmanuel Lassaigne, Jacques Lassaigne
Location
Montgueux, west of TroSweet
Size of domaine
5 hectares (of which 3.5 for LVDM)
Grape
100% Chardonnay, 35 years old. 8000 vines per hectare.
Terroir
Upper hillsides of Montgueux. Older strata of chalk (upper cretaceous) than in the Côte des Blancs. South-east facing vineyard and 20% slope, thin soil, just 10 to 40cm over the chalk – a little flint also found in the soil. 8 small parcels.
Viticulture
Organic though not certified. No herbicides or pesticides. The soil is either ploughed 100%, ploughed 1 row in 2 or sowed with grass 100%, according to the specific parcel. Debudding sometimes carried out but no vendanges en vert. Because they are in the south of Champagne, harvest earlier than in the north and by hand. 75 hectos per hectare.
Vinification
Pressed by old vertical 400kg Coquard press. Small stainless steel cuves used for fermentation, plus 3-6 year old 225 litre barrels. Natural indigenous yeasts only used. Each parcel vinified separately. Works with very little sulphur, and only used at the vendange. First fermentation averages 11% with no chaptalisation. The fermentation lasts for between 1.5 to 4 months. Comprising 28% 2012, 52% 2011 and 20% 2010. Malolactics completed 100%. Neither fined nor filtered. Bottled off in April after vintage with just 20 to 22 g/l of sugar (the norm is 24 g/l) to give a finer, more gentle mousse. Aged under cap for 20 months sur latte. No sulphur at degorgement. Disgorged with 0 dosage and other bottles of LVDM to replace the 3% of champagne lost at degorgement. Keeps the wine for minimum of 4 months in his underground cave before release.
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