Alexandre Bonnet Blanc de Noirs Bottle (0.75L) | Naked Bottle
Alexandre Bonnet Blanc de Noirs is a blend of Pinot Noirs from different parts of the estate’s vineyards. This champagne is the fine and fruity expression of the Riceys terroir.
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 limpid yellow colour with golden glints.
On the nose
A fine and complex nose of white (pear) and yellow (vine peach) fruits, rhubarb, floral (acacia, honeysuckle), slightly spicy (thyme, pepper) and refreshed by a touch of citrus (grapefruit and lemon).
In the mouth
A full, greedy, lively palate balanced by a long, saline finish.
Food & champagne pairings
The Alexandre Bonnet Les Riceys Blanc de Noirs is ideal with mackerel rillettes with Sichuan pepper, seafood and Iberian charcuterie.
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.
100% Pinots Noirs.
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: Pinot Noir from a massal selection Domaine planted in 1974, various prunings in Chablis, cordon de Royat and Guyot simple, yield 20% lower than the Champagne average. Average age of the vines: 30 years.
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 6 g/L to preserve the purity of the wine.
Extra-Brut 6 g/liter
