formerly a forest area

The wine undergoes fermentation in open vats and is aged for 24 months in new French oak barrels

Quintarelli

where he creates artisanal wines such as Sauvignon Blanc

Maurice Vesselle Millésimé Champagne Grand Cru 2013 Guy Michel Champagne 1998 formerly a forest areaDidier Vesselle creates exquisite champagnes in Bouzy, where Pinot Noir is the dominant grape. He uses only the first pressing, known as "le cur" or the heart. The champagnes do not undergo malolactic secondary fermentation, which preserves a lively acidity that develops in the cellar. This results in fresh champagnes, even after 20 years of aging. This terroir champagne offers notes of minerals, lime and a slightly salty taste, combined with light