Wine information
The Vrigny Blanc comes from sites in Vrigny with clay and limestone on chalk. Here, 70 % Chardonnay as well as 30 % Petit Meslier are used, which are first left to macerate for two days before they are pressed. Afterwards, the wine is vinified on the full lees in wood and bottled without sulfurization.
Color
light yellow gold
Nose
The absence of sulphur ensures that this wine is very open from the start. The maceration time provides depth and a certain opulence. The Vrigny Blanc smells of lots of ripe mellow apple, of yellow pears and quinces, ripe grapefruits, some ginger, a little ripe but not too ripe pineapple, of flowers and stone.
Palate
On the palate the Vrigny Blanc aromatic richness and yeast notes with an impressively clear and present acidity. Together this makes for a lot of tension. You have a lot of fruit and a lot of juice on the palate, the aforementioned yeast and a little wood, some tannin from the maceration and then you feel this brilliant acidity structure that provides a decent punch.
Food recommendations by Christoph Raffelt
- Dim Sum
- Norway lobster and savoy cabbage, tossed in yuzu butter
- Nem Cuon, Vietnamese summer rolls
Allergens | Contains sulfur |
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Residual sweetness | ■□□□□ |
Drinking temperature | 11° |
Manufacturer | Champagne Bonnet-Ponson, 9 chemin du peuplier, 51500 Chamery / France, Organic certificate: FR-BIO-01 |