Fruit
Earth
Acid
Body
Minerality
Notes from R. Dumont et Fils:
"We grow 23 hectares of vines in the centre of the Côte des Bar, in the village of Champignol‐Lez‐Mondevilla. In average, our vineyard is installed 100 meters above the average elevation of Champagne with its peak at 370 meters. This elevation is at the origin of slightly late harvests and an increased freshness. It also supplies more acidity and an improved wine ageing capacity.
The Kimmeridgian soil of this part of Champagne, identical to Chablis and Sancerre, is particularly adapted to the winemaking of great white wines, with the original twist of using mainly black grapes with white juice: Pinot Noir. We also grow Chardonnay, Pinot Blanc and Petit Meslier.
All our champagnes are the result of our vines’ production and are made by us in our cellar at the village
Elaborated solely with Pinot Noir selected from the parts of the vineyard with particularly coloured skin grapes. Fermentation starts as a red wine, but the juice is removed from the contact with the skin as soon as there is a balance in the tasting among the colour, the tannin and the aroma extraction.
This method is called Bleeding (saignée); it is a complex art that guarantees the most natural and complex champagne rosé; dosage 10gr."