Vineyard: The vines are pruned during the first fortnight of March using the Royat method. A green harvest or "étulage" takes place at the end of May, to enhance the quality of the grapes. The harvest is by hand. Winemaking: The grapes underwent a gentle pneumatic pressing, followed by cold settling at 7°C. Primary fermentation took place in temperature controlled tanks between 18-20°C. Secondary fermentation in bottle following the traditional Methode Champenoise at 15°C. The Champagne then spent a minimum of three years on its fine lees in bottle, prior to bottling in April to May. ProducerNote: The Moutard family has been making wine since 1642. François Moutard's 21 hectares of vines are located in Buxeuil on the Côte de Bar, the highest region in Champagne. Over the generations the Moutard family has explored the potential of the different terroirs, maintaining traditions while experimenting with different grapes varieties. François is one of the very few growers who can produce a Champagne - 6 Cépages - which is made up of the six permitted grape varieties: Pinot Noir, Pinot Blanc, Pinot Meunier, Chardonnay, Petit Meslier and Arbane.
|Country of Origin||-||France|
|Grapes Name||-||Pinot Noir|
|Foods Match||-||Fowl - Slow Roasted Duck|