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Alexandre Bonnet

Blanc de Blancs Bottle (0.75L) | Naked Bottle

Alexandre Bonnet Blanc de Blancs champagne brings Pinot Blanc back to life. Blended with Chardonnay, it develops a complex perfume carried by a long and saline finish.

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Alexandre Bonnet Blanc de Blancs champagne is ideal for your tasting moments, pairing with an aperitif or a meal.

Read more :
Terroir : Various limestones and marls from the Kimmeridgian Jurassic, cool and sunny semi-continental climate of the South of Champagne, average altitude 250 m.
Cultivation: Precision viticulture with HVE label since 2015, organic practices: broad-spectrum protection, no weedkillers, soil tilling using horses, partial grassing, organic composts, reduced treatment frequency, no insecticides.
Environment : Development of biodiversity by planting orchards, truffle oaks, melliferous fallows, late mowing of grassy areas (pollination), restoration of local heritage structures (cadoles).

To the eye

A clear, golden yellow colour with green highlights.

On the nose

A fine and complex nose, with an exotic touch: mango, mirabelle plum, lime blossom, honeysuckle, citrus fruits, fresh almond, sweet spices.

In the mouth

An unctuous mouth, supported by noble bitters and tended by a long and saline finish.

Food & champagne pairings

The Alexandre Bonnet Les Riceys Blanc de Blancs is ideal with oysters, scallop carpaccio, ceviche, quail with grapes and lobster.

Ideal operating temperature

Serve between 8 and 10 °C and let the champagne open in the glass for 5 minutes.

Potential of keeping

Pour this wine within 3 years to enjoy its youthful qualities or wait up to 10 years for a more complex experience.

Assembly :
Blanc Vrai (Pinot Blanc) blended for half with Chardonnay.

Vinification :
Harvesting: Exclusively manual and progressive depending on the maturity of the grapes. Sorting in the vineyard. The grapes are brought to the winery immediately, in perforated boxes.
Grape varieties: Blanc Vrai (Pinot Blanc) short prunings in cordon de Royat blended for half with Chardonnay prunings in Chablis, yield 20% lower than the Champagne average.
Vinification: Slow pneumatic pressing, elimination of pruning, static settling, light sulphiting, addition of basic yeast, natural malolactic fermentation, light filtration after cold stabilisation.
Ageing: 36 months minimum on lees, disgorgement with low dosage of 5 g/L to preserve the purity of the wine.