Pol Roger Champagne Pure Extra Brut is made from equal parts of the 3 major champagne grape varieties: Pinot Noir, Chardonnay and Pinot Meunier. The wine was created in 2008 to complement the Pol Roger champagne range and offer connoisseurs new sensations. The aim was to create a wine in its most natural state, while preserving the spirit of the different champagne varieties produced. The wine is non-dosed and is produced in a long process with the selection of mixed vintages and a minimum aging period of four years. Once the grapes have been harvested, they are pressed quickly and gently. A first sedimentation is carried out at the press and then a second pressing in the cuverie at a low temperature (6°C) for 24 hours. Alcoholic fermentation takes place at a low temperature (18°C) in thermoregulated stainless steel tanks where the grape varieties and vintages are vinified separately before the final blend. Malolactic fermentation follows. After tasting, blending and bottling, the second fermentation takes place with aging in 33-meter-deep wine cellars. Each bottle is turned by hand, in the traditional way, before disgorging and dosing. The wines then rest for at least three months before being commercialized.
Pol Roger Champagne Pure Extra Brut
Pol Roger's non-dosed Extra-brut variant.
Pol Roger Champagne Pure Extra Brut is made from equal parts of the 3 major champagne grape varieties: Pinot Noir, Chardonnay and Pinot Meunier. The wine was created in 2008 to complement the Pol Roger champagne range and offer connoisseurs new sensations. The aim was to create a wine in its most natural state, while preserving the spirit of the different champagne varieties produced. The wine is non-dosed and is produced in a long process with the selection of mixed vintages and a minimum aging period of four years. Once the grapes have been harvested, they are pressed quickly and gently. A first sedimentation is carried out at the press and then a second pressing in the cuverie at a low temperature (6°C) for 24 hours. Alcoholic fermentation takes place at a low temperature (18°C) in thermoregulated stainless steel tanks where the grape varieties and vintages are vinified separately before the final blend. Malolactic fermentation follows. After tasting, blending and bottling, the second fermentation takes place with aging in 33-meter-deep wine cellars. Each bottle is turned by hand, in the traditional way, before disgorging and dosing. The wines then rest for at least three months before being commercialized.
54.5€
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