Description
the rocks are more red here and it's the hardest to work
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Sulfur was added after malolactic fermentation
One could say this is a Terrassen Mosel cuvée
Bruno Dangin Cremant de Bourgogne Reserve de Valentin Brut Nature, Burgundy, France (NV) Jaugaret the rocks are more redThis is the flagship cuve from organically farmed Pinot Noir on hard limestone soils just south of Champagne. Crafted from the estates oldest vines, the base wines are fermented in oak foudres, then undergo traditional bottle fermentation, spending around 30 months on lees before disgorgement (January 2024) with a Brut Nature dosage (0 g L).
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