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Vines Chardonnay, Pinot Meunier, Pinot Nero

Color: Straw yellow tending towards amber, fine and persistent perlage.
Smell: The nose is rich, with a varied olfactory range, where floral and fruity notes alternate with hints of yeast and pastry echoes
Taste: On the palate it is round, full and structured. The finish is persistent.
Food pairing: Excellent for fish and shellfish dishes, also grilled and fried, cold cuts and medium-aged cheeses.

It is a cuvée marked by richness (ripe Pinot Noir, aging on lees with bâtonnage, presence of vins de réserve).
The moderate yields, the contained contributions of organic material to the soils and the expectation of perfect ripening give the Pinot Noir and Meunier clusters a higher concentration than anthocyanins (coloring molecules present on the grape skins). Its amber color is therefore completely natural.
Chardonnay is present for 30% of the assembly, bringing finesse and balance.
Rémi Leroy does not try to standardize the wine in the various vintages, even though a part of vins de réserve is present, but rather indicates on the back label the basic vintage of the grapes that constitute it mainly.

Rémi Leroy

Rémi Leroy, oenologist and agronomist engineer who graduated in Bordeaux in 2006, runs a family property of approximately 9 hectares located in Meurville, in the Côte des Bar (Aube). The clayey-calcareous soils formed in the Upper Jurassic are mostly hilly, formations of the "Kimméridgien", typical of the Chablis area. The peculiarity of the Meurville cru, in addition to the small thickness of the overlapping layers of earth, is due to the presence on the plateau overlooking the town, of a "Portlandien" type of soil, with even poorer soils. In these difficult natural conditions, the vine has to struggle for its own growth. The result of all this is a remarkable typicality, which is reflected in the wines. The vineyards are 70% Pinot Noir (main grape of the Côte des Bar), 20% Chardonnay and 10% Meunier. Despite the early sprouting and therefore the greater sensitivity to the spring frosts of Chardonnay, Rémi Leroy has planned to increase the presence of this grape variety, bringing it over time to at least 30% of the total. The average age of the vines is over 20 years. The objective of the work in the vineyard during the year is simple: to arrive at the time of harvest with low volume yields to pick ripe, healthy and concentrated grapes in precursors of aromas and rich in mineral substances. At the time of the harvest, immediate pressing is carried out using only gravity, in order to limit the oxidation of the must to the maximum. Fermentations take place in small steel containers or in wooden vats. The refinement is carried out on the lees, always avoiding clarification and filtering. The vinifications are carried out with natural methods, following the convictions and aspirations of Rémi Leroy: less and less use of SO2 and more and more influence of the environment (the natural temperature of the cellar, its microbiological population, etc.). The bottling takes place in the spring and the rest in the cellar, until the dégorgement, takes place for a much longer time than normal. Thanks to the maturity of the grapes, the dosages of Remi Leroy are very low, far from the champenois standards. The wines refine again in the cellars for many months after the dégorgement, fundamental rest before being put on the market. All the care in the vineyard and the attention in the cellar lead to the result of obtaining wines with great aging potential.

Classic Method

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