Champagne Extra Brut Macrêts Blanc de Blancs - M. Marcoult

Florence describes me as a gastronomic wine because I love good food! According to her, it goes well with seafood, for example with mussels or blue lobster with a light foie gras sauce, or flounder breaded with almonds. She also likes to combine truffle risotto with me. If you want something a bit less extravagant, I go great with pasta with saffron sauce or with roasted chicken and grilled lemon.

I come exclusively from a single plot of land that was planted between 1968 and 1987. The ideal conditions for growing Chardonnay exist here, with a south-facing position and a chalky soil with pebbles, which give the wine structure and minerality. Only the heart pieces of the pressing (Coeur) are used. These are fermented with autochthonous yeasts. Fermentation and aging take place in oak barrels from the forest in the neighboring village. During my entire vinification, I am only pumped once, the rest is done by gravity, and was not cold-stabilized or filtered. In order to preserve my freshness and elegance, the malolactic fermentation was only partially carried out for me. Finally, a dosage of 6 grams rounds me off.

Allergy information: Contains sulfites