Champagne Charpentier, Tradition Brut NV

£49.30

Brut tradition is quintessential Marne Valley in style. Predominantly composed of Pinot Meunier which is the most planted grape in this part of Champagne. Complemented by Chardonnay for a boost of freshness and Pinot Noir for structure. Jean Marc uses up to 40% of reserve wines (older vintages) to add depth and complexity. After bottling, this Champagne will spend three years ageing quietly in the cellars to reach its plenitude. This charming Champagne is bursting with orchard fruits on the nose with a creamy structure, fine bubbles and bright freshness from the limestone soils on the palate. This is the perfect all rounder Champagne, a house staple to have on hands at all times.

Brut tradition is quintessential Marne Valley in style. Predominantly composed of Pinot Meunier which is the most planted grape in this part of Champagne. Complemented by Chardonnay for a boost of freshness and Pinot Noir for structure. Jean Marc uses up to 40% of reserve wines (older vintages) to add depth and complexity. After bottling, this Champagne will spend three years ageing quietly in the cellars to reach its plenitude. This charming Champagne is bursting with orchard fruits on the nose with a creamy structure, fine bubbles and bright freshness from the limestone soils on the palate. This is the perfect all rounder Champagne, a house staple to have on hands at all times.

For the tradition range, Jean Marc Charpentier source the grapes from his own vineyards and also from his neighbors whom he incentivise to upgrade to organic viticulture. He accompany each one of them step by step in their conversion and act as a mentor.

Varietals: 80% Pinot Meunier, 15% Chardonnay, 5% Pinot Noir. Geology and Soil: Clay-limestone and limestone marls. Viticulture: Sustainable viticulture. Fermentation: Stainless steel, temperature controlled tanks. Malolactic fermentation completed. Assemblage and Reserve Wines: Blending with 20 to 40% of reserve wines depending on the nature of each vintage. Ageing: 36 months maturation on the yeasts. Disgorging: 6 months prior to shipping. Dosage: 8 g/l

 

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