Malolactic Cuvée Cepage Fermentation Reserve Dosage & Production Élevage Chemistry Fermentation

Parcels vinified separately in Marl and limestone temperature-controlled stainless 50% 25% Kimmeridgien soil; All the fruit Cuvée de Réserve, Grains de steel tanks. 12°C cold-settling, Disgorgement: April Alcohol: 12% pH: 3. 06 NV 25% Pinot comes from low-yield old vines 2011 3g No Fining, No Filtration Celles, Extra Brut organic yeast innoculation. Aged on 2016 SO2 Total: 30 mg/L Blanc (average 35 years) from 20 its lees in bottle for 36 months and parcels. disgorged 6 months before release.

The fruit from each parcel is Sourced from different separately crushed and vinified in planted with Chardonnay, but thermo-regulated stainless steel Disgorgement: Alcohol: 12% pH: 3.08 SO2 l'Osmose, Extra Brut NV 100% Chardonnay mostly from "The Coast" north- 3g No Fining, No Filtration vessels. Aged on its lees in bottle for August, 2015 Total: 36 mg/L facing plot planted in 1973, 3 years and disgorged 6 months opposite the lieu-dit “Les Côtes.” before release.

From a special lieu-dit, Les Vinification in temperature- Saintes Maries which includes controlled, stainless steel tank. vines developed through Traditional Champagne press, cold selection massale and from a Total SO2: 8mg/L settling of the must at 12°C, then rare variety of Pinot Noir called Disgorgement: Free SO2: 0 mg/L L’Audace Brut Nature NV 100% Pinot Noir alcoholic and malolactic 2011 0g No Fining, No Filtration Pinot Droit, in which the fruit- February 2015 pH: 3.11 Total fermentation with selected organic bearing shoots grown straight up Acidity: 5.25 yeasts. Maturation in bottle on instead of at right angles to the lattes in the cellar lasts 24 months. main plant. Vine age 75-80 years; Unsulfured. 10,000 vines/ha

Parcels vinified separately in Majority from lieux-dit Les temperature-controlled, stainless Proies, marl and limestone steel tanks. 12°C cold settling, Alcohol: 12% Kimmeridgien soil. Very old vines organic yeast innoculations, sulfur Disgorgement: pH: 3.09 Total L’Originale Extra Brut NV 100% Pinot Blanc Vrai grafted in 1904 suffer from 2011 3g No Fining, No Filtration added at and bottling as February 2015 Acidity: 31 mg/L Free , a condition causing necessary. Aged on its lees in bottle SO2: 16mg/L undersized berries and reduced for 30 months and disgorged 6 yields. months before release.

24 hours maceration on skins, some whole cluster, before . 12°C Celles-sur-Ource village, marl and cold-settling of must, natural Disgorgement: Alcohol: 12% pH: 3.10 Rosé de Saignée NV 100% Pinot Noir 2011 8g No Fining, No Filtration limestone Kimmeridgian soils fermentation in stainless steel tank. February 2015 SO2 Total: 38 mg/L Aged on lees 30 months and disgorged 6 months before release.