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After up to ten days on skins the juice is pressed to neutral French barriques (30%)
dried apricot and chalk/mineral notes that gain intensity with time in the glass
the variety and complexity of grapes brought in at different stages produced a fantastic wine
purity and persistence through the palate – more so than we’ve seen in a young Quintet for quite some time
Champagne Laherte Frères Rosé de Meunier NV Farming Practice|Biodynamic After up to ten daysIt's a blend of Meunier done three ways Firstly, 60% of the fruit is pressed off in the traditional way, making a white wine (40% of this being reserve wines aged in barrels). Then 30% of the blend is made as a saigne (macerated) ros and the remaining 10% is made into a full blown red wine. The fruit comes from vines with an average age of 25 years, and more than 40 years for the parcels that produce the red wine. The wines are fermented and aged in a
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