|Partner:||Champagne Michel Fagot|
|Vintage:||Non Vintage (Based on 2010 grape)|
|Tasting Notes:||A light yellow color with golden reflections. A subtle effervescence that gives a fine and enduring mousse. A subtle and fine nose, almost discrete, reveals notes of yellow-fleshed fruit (plum, cherry plum) as well as flavors of honey and brioche. On the palate the wine is fresh, generous and well-structured. It exhales candied fruit aromas with a hint of acacia. A pleasant finish with fragrance of orange peel and pastries. A high-quality, well-balanced and very harmonious Champagne.|
|Classification:||Champagne, Premier Cru|
|Grape:||Chardonnay (30%), Pinot Noir (20%), Pinot Meunier (50%)|
|Serve at:||Recommended temperature 6°C|
|Serve with:||Great on its own as an aperitif. This dry and harmonious, high-quality Champagne will be perfect as an accompaniment to white fish or a French Comté or similar semi hard cheeses.|
|Soil:||A clay-limestone soil on the hillside of Villers Allerand and Rilly-la-Montagne on the Montagne de Reims, exclusively from Premier Cru terroir.|
|Dosage:||5.45 gr/l sugar|
|Cultivation:||Traditional and careful manual harvesting with grapes sorted at collection and prior to pressing|
|Vinification:||At harvest, mature and russet grapes are carefully transported to either traditional or modern presses. The extracted juice is divided into the premier cuvée (the first pressed juice) the taille and finally the rebèche (last pressed juice). Sometimes taking more than 3 hours of controlled gentle pressure, the premier cuvée juice is isolated, tasted, discussed and analyzed as it begins its long fermentation process.
Riddling over time and disgorgement (the final step before dosing the juice to balance the wine and corking) are mainly done mechanically to ensure consistent quality.
Champagne requires long aging through two or three fermentations and at Michel Fagot the non-vintage Reserve bottles are given a minimum of 4 years in the cellar to enable them to reach their potential and reveal all their aromatic intensity. Only at this point are the wines finally graded and selected for the brut reserve premier cru.