The Côte des Bar region is the southern-most wine-growing region of Champagne. The soil here is Kimmeridgian, very similar to the soils of Chablis, so it's a mix of clay with the pure chalk limestone of the Marne. In fact the Bar is about half an hour closer to Chablis than it is to Epernay. The extra clay in the soil, brings a fuller body, a rounder mouth-feel and bigger fruit flavour than the Champagnes from the north. Indeed many Champagne producers in the north buy fruit from the Bar to flesh out their blends.
Hand-picked, from three hectares of vineyards in Ville-sur-Arce in the Côte des Bar, the southern-most area in the Champagne region. Whole-bunch pressed and then cool-fermented using native yeasts in stainless steel tanks. Partial malolactic conversion and a minimum of two years on lees in bottle before disgorgement.
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