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Champagne, Extra-Brut Les Vignes de Vrigny, Egly-Ouriet

  • Provenance: Champagne
  • Appellation: Champagne
  • Domain: Egly-Ouriet
  • Grape variety(ies): Pinot meunier, uniquement des vieilles vignes
  • On-call time: 10 years
  • Style of wine: Vin effervescent
  • Alcohol degree: 12.5%
  • 209 Classement: Premier Cru
A champagne of character, a tribute to the Pinot Meunier grape from the Marne Valley, supple and accessible, faithful to the style that has made Egly-Ouriet a success (state-of-the-art viticulture, vinification favouring freshness, long maturation on lees). Floral and fruity aromatic nuances. Light liveliness and body set with dancing bubbles. What more could you ask for? Bettane & Desseauve: 16.5/20; Guide Vert RVF: 92/100; J. Robinson: 16.5/20; Luca Gardini: 93/100; Vinum Magazine: 17.5/20
Technical sheet >
72,00 CHF
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Technique

Viticulture

Domaine de 11.7 ha of which 7.7 are pinot noir, 2 pinot meunier and 2 chardonnay. All located in Grand Cru (except for the Pinot Meunier located in Vrigny). Integrated pest management, soil work and organic amendments. Clay-limestone soils on Vrigny: very light and chalky soil.

Suggestions for accompaniment

Aperitif - Salt flutes - Pike mousse - Fish terrine.

Domain

The Egly-Ouriet estate was created after the Second World War, when Francis Egly's grandfather started making wine with 3 hectares of vines in the Ambonnay Grand Cru. His descendants acquired, by purchase or marriage, 9 other hectares, including the magnificent plot and vineyard of Les Crayères. In total, the vineyard covers 10 hectares in the Ambonnay, Bouzy and Verzenay Grand Crus and 2 in the Vrigny Premier Cru. The Egly family practises traditional cultivation with regular ploughing to maintain the soil in Champagne. They do not use insecticides as the whole property is under sexual confusion. Maximum care is taken with the vines, in particular with the trellising and thinning, in order to optimise the maturity of the grapes. The vinification process involves the use of stainless steel as well as non-new wood in varying proportions depending on the cuvée. All the vintages spend a minimum of 3 years in the cellar before being sold, which increases the complexity of the wines thanks to the autolysis of the yeasts, ensures a better ageing potential and also allows a better understanding of the terroirs (the expression becomes stronger with time). The wines thus gain in purity and complexity. Today, with his friend Anselme Selosse, he is perhaps the only producer who can claim the...

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