Wine information
The Les Montchenevaux au Levant comes from a single vineyard in Oger. The grapes were harvested by hand and pressed in a traditional 4,000kg Coquard press. Only the juice from the first run was used for fermentation. It was fermented spontaneously in 600 litredemi–muids from Burgundy fermented and matured. Malolactic fermentation took place spontaneously after alcoholic fermentation. The ageing sur lattes lasted at least five years. The bottles were disgorged by hand and not dosed.
Color
light golden yellow with fine mousseux
Nose
The Les Montchenevaux au Levant is a champagne made from ripe grapes, reminiscent of ripe yellow apples, quinces, plums, nectarines and oranges, as well as dried fruit. The fruit brings a little fruit ester with it. The juicy, ripe impression is complemented by quite dark burnt brittle, tobacco and notes of wood ageing.
Palate
On the palate, the champagne is also ripe and expansive, yet silky and round. The acidity here is restrained and ripe, and the mouthfeel is reminiscent of fruit juice. Overall, this is a vinous, mature and sensual sparkling wine, which is emphasised by the subtle pressure of 4.5 bar instead of the usual 6 bar.
Food recommendations by Christoph Raffelt
- Duck in champagne reduction with green asparagus and morels
- Sea bass with artichokes and rouille mayonnaise
- Paté en croute
| Allergens | Contains sulfur |
|---|---|
| Winemaker | Waris-Larmandier |
| Country | France |
| Region | Champagne |
| Type | |
| Vintage | |
| Variety | |
| Content | |
| Alcohol content | |
| Residual sweetness | ■□□□□ |
| Drinking temperature | 10° |
| Manufacturer | Champagne Waris-Larmandier, 608, Rempart du Nord, 51190 Vertus, France |
