Champagne DUVAL-LEROY Précieuses Parcelles Clos des Bouveries 2006 Bottle (0.75L) | Naked Bottle

Duval-Leroy Précieuses Parcelles Clos des Bouveries 2006 vintage is a champagne for connoisseurs, between finesse and power.

Available on backorder

For which moment ? : For a dinner


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Duval-Leroy Précieuses Parcelles Clos des Bouveries 2006 is a cuvee with a strong personality for its mono-cru, mono-varietal aspect but also for the age of the vines (45 years) which generates average yields and a systematic strong concentration in the berries.

An oenoclimatic cuvée, a combination of the oenological and viticultural know-how of the Duval-Leroy House, a witness to climatic evolutions.

This champagne is made from organically grown grapes certified by Ecocert FR-BIO-01.

Tasting notes

A pretty brilliant colour with golden tints, very fine bubbles.

Toasty and toasted notes of aromatic maturity, alternating with white flowers.

Fine and precise attack leading to an elegant and full structure wine body.

Food pairings

Duval-Leroy Précieuses Parcelles Clos des Bouveries 2006 perfectly pairs with scallop carpaccio with red berries and bittersweet sauce

Ideal serving temperature : Serve between 8 and 10 °C.

Technical sheet

Blend : 100% Chardonnay
Cru: Vertus (Côte des Blancs).

Vinification : Age of vines: 45 years.
Fining: No.
Filtration : Yes.
Yeasts: Saccharomyces Cerevisiae.
Sulphites: low sulphite content.
Alcohol content : 12%.
Regular stirring every 2 weeks was carried out to re-suspend the lees.
Malolactic fermentation.
Half of the wine is vinified in stainless steel vats with temperature control and the other half in oak barrels.

Ageing potential : 5 to 10 years

Dosage : 2 g/litre

Characteristics : Vintage 2006: Flowering in mid-June, a summer of contrasts with a hot July, a mild August and a hot, dry September. Harvest in mid-September.
The vineyard: Preservation of nature since viticulture does not use synthetic chemical products: no chemical fertilisers, no insecticides, no herbicides, no fungicides; only treatment products derived from nature. The vines produce lower yields than in traditional viticulture; this implies a high concentration of material in the berries, a source of complexity in the wine and a full expression of the terroir.


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