Description
and fermented at 18°C
Salnés Valley at 150m to 250m elevation
The grapes are crushed and the juice macerates on the skins for two or three days to give the wine its lovely color (rather than fermented as a white wine and then blended with a bit of red still wine further on down the road to make a Rosé)
Lightly oaky and spicy
Guillaume was able to acquire an adjacent parcel of a similar size
NV Champagne Moutard Père & Fils, Champagne Brut Grande Cuvée (1.5L Magnum) Domaine Chapel and fermented at 18°CChampagne Moutard Pre & Fils, Champagne Brut Grande Cuve NV Magnum
Exchange/Return Notes
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