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Champagne Extra-Brut, Rémi Leroy (37.5 cl)

  • Provenance: Champagne
  • Appellation: Champagne
  • Domain: Rémi Leroy
  • Grape variety(ies): 50% Pinot Noir, 45% Chardonnay, 5% Pinot Meunier
  • Style of wine: Vin effervescent
  • Alcohol degree: 12.5%
Oenologist and agricultural engineer Rémi Leroy graduated in 2006. He runs a family estate of 8 hectares in Meurville, in the Côte des Bar. On soils identical to those of Chablis, he chisels this Extra-Brut de terroir, energetic and pure, with beautiful spicy notes, surprisingly vinous. The price/pleasure ratio is outstanding!
Technical sheet >
22,50 CHF
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Sheet

Technique

Viticulture

Average age of the vineyard: 23 years. Moderate harvest volume to obtain ripe, healthy fruit with a high concentration of aroma precursors. Reasonable addition of organic matter, winter pruning with highly qualified workers, disbudding / de-budding to aerate the foliage and modulate the yields, ploughing and controlled natural grassing to maintain the soil and extremely wise control of cryptogamic diseases and pests by insisting on prophylaxis.

Oenology

Vinification 55% in stainless steel tanks, 45% in barrels. Malolactic fermentation carried out and aged on fine lees with regular stirring. Dosage 4.5gr/l

Suggestions for accompaniment

Aperitif - Toast with marrow and truffle - Galantine of poultry with pistachios - Roast poultry - Cheese.

Domain

Rémi Leroy, an oenologist and agricultural engineer who trained in Bordeaux in 2006, runs an estate of nearly 8 hectares with his father in Meurville, in the Côte des Bar. The clay-limestone soils come from the Upper Jurassic. Most of them are on Kimmeridgian slopes, which are also found in Chablis. But the particularity of the Meurville cru, apart from the generally low soil thickness, lies in the presence on the plateau overlooking the village of pure Portlandian (almost exclusive to Champagne) offering even poorer soils. In such conditions, the vine must naturally suffer to ensure its growth, and the viticulture he practises allows him to obtain fruit and juice of remarkable typicity. During all the viticultural work that punctuates the year, his objective is simple: a moderate harvest in terms of volume in order to obtain fruit that is at once ripe, healthy and concentrated. To achieve this, he strives to have a measured vigour and vegetative expression: reasonable contribution of organic matter, winter pruning by himself or with highly qualified workers, disbudding/shoot removal to aerate the foliage and modulate the yields, ploughing and controlled natural grassing to maintain his soils; and finally, extremely wise control of cryptogamic diseases and pests, insisting on prophylaxis (preventive work that...

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