||Grapes harvested manually and split pressing.
||Temperature controlled alcoholic fermentation. Malolactic Fermentation carried out. Elevated 8 months (3 soutirages). Cold stabilization (-4 °C). Light filtration on clay before assembly.
||In bottle for 5 years minimum (bottles in april 2005 for this cuvee). Degorgement 3months before expedition, so long maturation on lees (5 years = 60 months actually).
||Ideal champagne with seafood or during an aperitif.
||價格 Gimonnet Champagne Oenophile 1er Cru Pas Dosé Brut 2012 HK$ 650.00