100% Pinot Noir. Classic méthode champenoise where an ordinary still wine is first made, which afterwards gets its pearl by a second fermentation in the bottle 'Liqueur de Tirage'. After the 'Prise de mousse', the 'remuage' starts in which dead yeast cells sink to the neck of the bottle and are removed. Before the champagne gets its final cork, a 'liqueur d'expédition' is added (in this case 'brut'). which determines the dryness of the champagne.

Fine yet tasty aperitif. Typical Pinot noir style that also tastes great with all kinds of snacks.

climate

The climate in Le Riceys is a warm temperate maritime climate with precipitation throughout the year. Short summers and winters that can be quite cold.

soil

The Riceys vineyard is the largest in Champagne and belongs to the Côte des Bar. Clay/limestone soils dating back to the Kimmeridgian.

vinification

Champagne made out of 40% Pinot Noir, 40% Pinot Meunier and an additional 20% of Chardonnay grapes.