Champagne DUVAL-LEROY Précieuses Parcelles Petit Meslier 2007 Bottle (0.75L) | Naked Bottle
Duval-Leroy Précieuses Parcelles Petit Meslier 2007 is a champagne for connoisseurs and lovers of uncommon flavours, between originality and rarity.
For which moment ? : For a dinnerTake advantage of the free delivery from 180 euros of purchase. (Metropolitan France) Voir tous les produits Champagne DUVAL-LEROY
This champagne is made from organically grown grapes certified by Ecocert FR-BIO-01.
Deep golden colour. Very fine bubbles.
Aromatic touches of white nettles and rhubarb enhanced with spicy notes thanks to the oak barrels vinification.
The palate is incisive and sharp with a silky finish due to the work on the yeast.
Ideal with a passion fruit dessert.
Ideal serving temperature : Serve between 8 and 10 °C.
Blend : 100% Petit Meslier. This grape variety originates from the east of France and is planted in the Marne Valley and in the Aube region of Champagne. It is a natural cross between Gouais Blanc (an old historical grape variety in Champagne) and Savagnin. It favours deep, rich, clay-limestone soils on well-exposed slopes. This variety produces white grapes with golden yellow skin. Its juice is very fresh and very fragrant with notes of rhubarb. In alcoholic fermentation, it evolves towards white nettle.
Vinification : Crus: Venteuil (Marne Valley, right bank).
Age of the vines: 35 to 45 years.
Fining : No.
Filtration : Yes.
Yeasts: Saccharomyces Cerevisiae.
Sulphites : low sulphite content.
Alcohol content : 12%.
Vinification on the lees (alcoholic fermentation and malolactic fermentation) entirely in oak barrels for 9 months. With stirring every 2 weeks.
Ageing potential : 5 to 10 years
Dosage : 4 g/litre
Characteristics : Vintage 2007 : A year of contrasting climatic conditions with a warm spring leading to a flowering at the end of May followed by a dull summer which led to a harvest at the end of August. Expression 2007 of Petit Meslier classically on the freshness and acidity.
The vineyard: Preservation of nature since viticulture does not use synthetic chemical products: no chemical fertilizers, no insecticides, no herbicides, no fungicides; only treatment products 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.