Jeaunaux-Robin Champagne Extra Brut Le Talus de Saint Prix NV
La Vallée du Petit Morin. The estate is only 5.7 hectares. Organic certified,practicing biodynamic. 60% Pinot Meunier, 30% Pinot Noir & 10% Chardonnay “Le Talus de Saint Prix” means “the slope of Saint Prix” referring to the slopes on which the vineyards are planted in the village of Saint Prix, in the Petit Morin Valley. Vines are an average age of 45 years on calcareous clay soils. Traditional wild yeast fermentation in stainless steel followed by lees
aging in stainless and 20% barrel with bâtonnage for six months. Secondary fermentation and
further aging on the lees for 42 months.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Jeaunaux-Robin Champagne Extra Brut Le Talus de Saint Prix NV
Jeaunaux-Robin Champagne Extra Brut Le Talus de Saint Prix NV
La Vallée du Petit Morin. The estate is only 5.7 hectares. Organic certified,practicing biodynamic. 60% Pinot Meunier, 30% Pinot Noir & 10% Chardonnay “Le Talus de Saint Prix” means “the slope of Saint Prix” referring to the slopes on which the vineyards are planted in the village of Saint Prix, in the Petit Morin Valley. Vines are an average age of 45 years on calcareous clay soils. Traditional wild yeast fermentation in stainless steel followed by lees
aging in stainless and 20% barrel with bâtonnage for six months. Secondary fermentation and
further aging on the lees for 42 months.
Original: $59.99
-65%$59.99
$21.00Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
La Vallée du Petit Morin. The estate is only 5.7 hectares. Organic certified,practicing biodynamic. 60% Pinot Meunier, 30% Pinot Noir & 10% Chardonnay “Le Talus de Saint Prix” means “the slope of Saint Prix” referring to the slopes on which the vineyards are planted in the village of Saint Prix, in the Petit Morin Valley. Vines are an average age of 45 years on calcareous clay soils. Traditional wild yeast fermentation in stainless steel followed by lees
aging in stainless and 20% barrel with bâtonnage for six months. Secondary fermentation and
further aging on the lees for 42 months.
