Pinot Noir - Grand Est - Champagne
Vini macerati
The grapes were destemmed, and macerated for 10 days on the skins with very gentle punchdowns once a day to keep the cap wet without breaking it. Aging: 11 months in used oak, one oval halb-Stück of 700L, one 500L and one 225L.
That was a new discovery to me, and this domain is amazing. Crisp, high tension, beautiful acidity, perfect balance.
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Papillon - Champagne Ruppert-Leroy - Emmanuel Ruppert & Bénédicte Leroy
Bar Restaurant Caviste
6540 KM
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