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Vines Chardonnay (53 %), Pinot Meunier (18 %), Pinot Nero (29 %)
Bubbles Cuvée

Color: Bright golden yellow, fine and persistent perlage.
Smell: The nose is intense and very complex, of great elegance, with citrus notes, of exotic fruit, white flowers and baking notes
Taste: On the palate it is balanced, strong with great minerality and freshness, intense, juicy and persistent, rich in aromas and gustatory complexity. Very long persistence.
Food pairing: Perfect for dishes based on important fish and shellfish, sushi, tartare and carpaccio, but also for white meats and medium-aged cheeses.

Production areas: Grapes harvested in Aÿ, Dizy, Hautvillers (64%), Avize and Oiry (36%).
Vintage 2010: Winter and spring are cold and dry. The early summer is nice while the late season is cooler and rainy.
After the selection of the grapes, the harvest is appropriate to expectations, allowing to produce elegant, fine and fresh wines, with the real protagonist Chardonnay.
Harvest: Grapes harvested between 14 and 27 September.
Vinification: First fermentation in large oak barrels with a stop on the fine lees, assembly with reserve wines for 34% and refermentation in the bottle according to the Champenoise Method.
Aging: 96 months on the lees.
Disgorgement: Late disgorgement in June 2019.
Dosage: 0.75 g/l.
Production: 14,457 bottles and 693 magnums.

Unfiltered and with a very low quantity of sulphites.

Jacquesson

Since 1798 this Maison bears the name of its founder. Champagne Jacquesson was Napoleon's favorite, and in 1810 the Emperor following his visit gave the highest recognition of the time for a commercial enterprise, a gold medal for "la Beauté et la Richesse de ses Caves ". Today the Maison Jacquesson & Fils is proud to follow the traces of its glorious founders and concentrates its efforts on an annual production of around 250,000 bottles, with non-industrial processing methods, dedicated to the highest quality standards. This ancient and small maison of Dizy, at the gates of Aÿ, under the wise and ambitious guidance of the Chiquet brothers, is undoubtedly one of the great realities of the Champagne region. Despite the success, the production has never been inflated, and the supplies of grapes come mainly from the 28 hectare owned vineyards, 11 of which are located in the Côte de Blancs, in Avize. Rigorous vinification, followed by optimal aging, lead to the placing on the market of vintage cuvées according to their maturity rather than in chronological order. A very low dosage (all vintage wines are processed as extra-brut) preserves the fineness and purity of the wine. Champagne is located at the northern limit of the cultivation of the vine. Dizy and Ay are at 49 ° 04 north latitude, Avize at 48 ° 58 and their average annual temperature is 10 ° C. These particularly harsh climatic conditions partly confer the typicality to its "terroirs" and require extreme attention to be able to express their richness and diversity. The rare union of natural elements and meticulous work make the "terroirs" great: being able to dispose of them is a great privilege but they would be nothing without the work of man. Non-existent or scarce fertilization, plowing of the soil, grassing, low load of buds: our traditional cultivation methods slow down the vigor of the vineyard and highlight the diversity of the individual plots (lieux-dits). It is only in these conditions that the soil expresses itself, that the wine translates the influence of the mineral on the fruit, where a "lieu-dit" reveals its singular typicality and gives personality to the wines that derive from it. The bottling of their wines takes place only in large vintages. Dizy, Corne Bautray, 1 hectare of Chardonnay planted in 1960. The soil, of alluvial origin, has a very low limestone content and a silt-clay texture rich in river stones. It rests on the plaster, often very deep, even more than two meters from the surface. The lieu-dit Corne Bautray, oriented to the south-west, offers good water and mineral reserves that have favored the perfect rooting of the plants. Avize, Champ Caïn, 1 hectare and 27 Chardonnay macaws implanted in 1962. The soil, dark limestone, not very deep, has a clay-sandy-silty structure and is rich in chalk gravel. It is a typical formation of friable limestone rocks as well as the chalk on which it rests. The lieu-dit Champ Caïn, located in the lower part of the "coteau" and facing south full, has perfect drainage and exposure. Ay, Vauzelle Terme, 30 Pinot Noir macaws implanted in 1980. The soil, strongly calcareous and medium-clayey, is mainly formed by alluvial deposits rich in river stones that rests on a chalky substratum.

Classic Method

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