Leflaive Bienvenues Bâtard Mon Trachet Aoc 1987

  • WS: 81

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Christopher Keiller Fine Wine
Sherborne, UK (3,900 mi)
GBP 137.50
USD $
750ml
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User Reviews for Leflaive Bienvenues Bâtard Mon Trachet Aoc

Winemaker's Notes:

Percentage Grape: This is an unusual rosé made by tinting the base wine of 90% grand cru Chardonnay with 10% Pinot Noir from the grand cru village of Ambonnay.<br/><br/>Soil: Pure chalk soils<br/><br/>Type of Harvest: All the fruit for the Legras champagnes is manually harvested and pressed using a state-of-the-art, 8-ton bladder press.<br/><br/>Vinification Method: Fermentation, after a period of cold settling, takes place in temperature-controlled stainless steel tanks which Legras was among the first to employ beginning in the early 1970's. The still wine usually goes into the cellars for its in-bottle fermentation during the months of March through May of the year following the harvest. The Brut N.V. spends a minimum of 30 to 36 months on its lees (sur lattes) before being disgorged. It then spends a minimum of six months in their cold underground cellars before release.<br/><br/>Alcohol Percentage: null %

Percentage Grape: This is an unusual rosé made by tinting the base wine of 90% grand cru Chardonnay with 10% Pinot Noir from the grand cru village of Ambonnay.<br/><br/>Soil: Pure chalk soils<br/><br/>Type of Harvest: All the fruit for the Legras champagnes is manually harvested and pressed using a state-of-the-art, 8-ton bladder press.<br/><br/>Vinification Method: Fermentation, after a period of cold settling, takes place in temperature-controlled stainless steel tanks which Legras was among the first to employ beginning in the early 1970's. The still wine usually goes into the cellars for its in-bottle fermentation during the months of March through May of the year following the harvest. The Brut N.V. spends a minimum of 30 to 36 months on its lees (sur lattes) before being disgorged. It then spends a minimum of six months in their cold underground cellars before release.<br/><br/>Alcohol Percentage: null %

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