Dhondt-Grellet
The vines are managed with great care, with manual work from winter pruning to harvest, which takes place with small crates and with a selection of the best bunches directly in the vineyard. The healthiest and ripest grapes are pressed very gently, to extract only the first fraction of the must flower. Fermentations take place naturally, using only indigenous yeasts. The use of sulfur is kept to a minimum necessary to always keep the varietal notes of the grapes in the foreground. The classic refermentation in the bottle according to the Champenoise Method and long and careful aging on the lees guarantee extraordinary richness and expressive finesse.
vines have an average age of about 40 years and take root in soils of limestone and gypsum in the Côte de Blancs and Côte de Sezanne and on clay-limestone soils in the area of the Vallée de la Marne. The vineyards are located on gentle slopes, with a sunny southeast exposure, ensuring excellent ripening of the grapes.The vines are managed with great care, with manual work from winter pruning to harvest, which takes place with small crates and with a selection of the best bunches directly in the vineyard. The healthiest and ripest grapes are pressed very gently, to extract only the first fraction of the must flower. Fermentations take place naturally, using only indigenous yeasts. The use of sulfur is kept to a minimum necessary to always keep the varietal notes of the grapes in the foreground. The classic refermentation in the bottle according to the Champenoise Method and long and careful aging on the lees guarantee extraordinary richness and expressive finesse.
The vines are managed with great care, with manual work from winter pruning to harvest, which takes place with small crates and with a selection of the best bunches directly in the vineyard. The healthiest and ripest grapes are pressed very gently, to extract only the first fraction of the must flower. Fermentations take place naturally, using only indigenous yeasts. The use of sulfur is kept to a minimum necessary to always keep the varietal notes of the grapes in the foreground. The classic refermentation in the bottle according to the Champenoise Method and long and careful aging on the lees guarantee extraordinary richness and expressive finesse.
vines have an average age of about 40 years and take root in soils of limestone and gypsum in the Côte de Blancs and Côte de Sezanne and on clay-limestone soils in the area of the Vallée de la Marne. The vineyards are located on gentle slopes, with a sunny southeast exposure, ensuring excellent ripening of the grapes.The vines are managed with great care, with manual work from winter pruning to harvest, which takes place with small crates and with a selection of the best bunches directly in the vineyard. The healthiest and ripest grapes are pressed very gently, to extract only the first fraction of the must flower. Fermentations take place naturally, using only indigenous yeasts. The use of sulfur is kept to a minimum necessary to always keep the varietal notes of the grapes in the foreground. The classic refermentation in the bottle according to the Champenoise Method and long and careful aging on the lees guarantee extraordinary richness and expressive finesse.
