Mont Marçal Extremarium Brut NV
Each variety is picked and fermented separately. The grapes are destemmed, cooled to 12°C, pressed pneumatically at a pressure of 0.2kg, selection of the most, clarification by gravity and alcoholic fermentation at 14-16°C, the Chardonnay is fermented in barrels of French oak for 8 weeks. Racking after the alcoholic fermentation, blending of the varietal wines, clarification, stabilization and final filtration. Second fermentation in the bottle for a minimum of 15 months in the cellar. The wine is disgorged and the expedition liquor is added to reach the desired level of sugar.
Food Pairings for Mont Marçal Extremarium Brut
Colour: Bright pale yellow with a fine and continuous bubble with a perfect mousse. Bouquet: Clean and fresh, with toasted notes such as coffee, combined with vanilla, with fruits such as peach, and grapefruit, mineral tones and white flowers. Palate: Fresh, fruity, creamy and light, with the body from its contact with the yeasts, fine mousse and very pleasant in the palate with hints of raw almonds and hazelnuts.
100000 bottles produced.
Notes: Traditional Method (from 24 months)
|Total Acidity: 0.14 grams per liter|
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