Description

‘It comes at cost, but as with all my wines it’s quality over quantity or, in terms of Sparkling wines, over high dosage. So, instead of cropping high and harvesting unripe grapes, I prefer riper fruit full of beautiful berry flavours with natural concentration and complexity. These high quality grapes for the base wine are then crushed and destemmed with a short cold maceration in order not to extract too much colour from the skin. Pressed directly into 500 l French oak puncheons for fermentation and aging on the fine lees for 10 months. To create a secondary fermentation, the wine was bottled with the ‘liqueur de tirage’, a liquid solution of yeast, wine and sugar (less sugar for a dry Sparkling). The wine then had ample time to mature on its lees in the bottle. 4.5 years exactly – the minimum for Vintage Champagne is three years. After ridling (remuage), a low dosage of sugar in the ‘liqueur d’expedition’ (a mix of sugar and wine), was added just after disgorgement (the process to remove the sediments).’

Cheeky rose-pink, sparkling with fine bubbles with a bold vibrancy and mellow acidity. This crisp cuvée shows seductive aromas of ripe strawberries and raspberries, juicy blood oranges and a hint of pink grapefruit zest. Impressive in its opulence, the finish is refined and refreshing.

– Hans Herzog