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Champagne Grand Cru AC NV Extra-Brut
  • 286. Champagne Grand Cru AC NV Extra-Brut

    Lamiable

    60% Pinot Noir, 40% Chardonnay (12.5% alc.)

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    Stylish, racy champagne with a fresh floral fruitiness and insistent mineral notes from the grand cru village of Tours-sur-Marne, located at the eastern end of the Vallée de la Marne and just below Bouzy. It’s a blend of two thirds 2013 and one third reserve wine from a solera system (or perpetual reserve). Cuve aged and with malolactics completed, it was disgorged in May 2016 with a 4g/l dosage. Great value for money. For drinking now to 2019.

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Further details
Winemaker
Jean-Pierre and Ophélie Lamiable
Location
In Tours sur Marne (Lieu-dits : Les Meslaines :60 % and La Vigne Goesse : 35%) and in Bouzy (Lieu-dit : Les Muits 5%)
Size of domaine
5.70 hectares used for this cuvée
Grape
60% Pinot Noir and 40% Chardonnay. 45 years old vines on average. 8300 vines per hectare. Massale selection (from own old vines) on 41B rootstock. Trained Chablis.
Terroir
Limestone-clay. 85m above sea level. South aspect.
Viticulture
Debud so never need to practice vendanges en vert. Do not plough but leave grass to grow and scrap in some parcels. Organic and chemical treatments against oidium and mildiou, depending on vintages. Sexual confusion is used against pest. Organic fertilisers used in March. Manual harvest. No table de trie used. Yields are between 65 and 70 hectos per hectare max.
Vinification
Use a 4000kg Bucher press. Allow juice to settle for 12 hours. Selected yeasts for initial fermentation. Chaptalise for the first fermentation. The wine is vinified in stainless steel vats. The alcoholic fermentation lasts for 10 days. Malolactic fermentation is completed. Racked several times during the elevage. The wine is aged for 6 months in stainless steel vats and then lightly filtered on Kieselghur. Two thirds reserve wines from a solera system are used; aged in stainless steel and oak barrels. 18 months sur latte, under cap. 22 g/l for the secondary fermentation. 4 g/l of dosage (made of MCR). Kept for 2 to 6 months in cave before release. 15.000 bottles produced on average.
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