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Champagne Alexandre Bonnet Blanc de Noirs - Champmarket

Alexandre Bonnet

Blanc de Noirs Bottle (0.75L) | Naked Bottle

Alexandre Bonnet Blanc de Noirs is a blend of Pinots Noirs from different parts of the estate. This champagne is a fine, fruity expression of the Riceys terroir.

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Alexandre Bonnet Blanc de Noirs champagne was voted “Best Blanc de Noirs in the World” in 2020 by the WCSWC, and “Best Pinot Noir on the Côte des Bar” by the Gault Millau guide with a score of 91. Alexandre Bonnet Blanc de Noirs champagne is ideal for your tasting moments, around an aperitif or a meal.

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Terroir : Kimmeridgian Jurassic limestone and marl, cool, sunny, semi-continental climate of southern Champagne, average altitude 250 m.

Culture: Precision viticulture with HVE label since 2015, organic practices: extensive prophylaxis, no weedkillers, soil cultivation, partial grassing, organic composts, reduced frequency of treatments, no insecticides.

Environment: Development of biodiversity by planting orchards, truffle oaks, melliferous fallows, late mowing of grassed areas (pollination), restoration of vernacular heritage (cadoles).

To the eye

A limpid yellow color with golden highlights.

On the nose

A fine, complex nose of white-fleshed fruit (pear) and yellow fruit (vine peach), rhubarb, floral (acacia, honeysuckle), slightly spicy (thyme, pepper) and refreshed by a touch of citrus (grapefruit and lemon).

In the mouth

Full-bodied, greedy, lively and balanced by a long, saline finish.

Food & champagne pairings

Alexandre Bonnet Les Riceys Blanc de Noirs is ideal with mackerel rillettes with Sichuan pepper, seafood and Iberian charcuterie.

Ideal operating temperature

Drink at 8-10°C and leave to open for 5 minutes in the glass.

Potential of keeping

Drink fresh within 3 years, or more complex up to 10 years.

Assembly :
100% Pinots Noirs.

Vinification :
Harvesting: Exclusively manual and progressive depending on grape maturity. Sorting in the vineyard. Immediate transfer to openwork crates.

Grape varieties: Clonal and massal selections of Pinot Noirs from Champagne, Burgundy and the estate, short Guyot and cordon de Royat pruning, yields 20% below the Champagne average. Average age of vines 30 years.

Vinification: Slow pneumatic pressing, removal of prunings, static settling, simple yeasting, natural malolactic, light sulfiting, light filtration after chilling.

Aging: 36 months minimum on lees, disgorged with a low dosage of 6 g/L to preserve the wine’s purity.

Dosage :
Extra-Brut 6 g/liter