The fil de brume<\/strong> \u2013 franz\u00f6sisch f\u00fcr \u201cNebelschleier\u201d \u2013 ist ein passender Name f\u00fcr diesen subtilen, nuancierten Champagner. Als Brut Nature pr\u00e4sentiert er sich ohne Dosage, eine mutige Entscheidung, die die reine Essenz des Terroirs und der Handwerkskunst offenbart. Die Cuv\u00e9e aus Chardonnay und Pinot Noir verbindet die strukturgebende Kraft des Sp\u00e4tburgunders mit der eleganten Finesse des Chardonnays zu einem Champagner von bemerkenswerter Pr\u00e4zision.<\/p>\n Jeaunaux-Robin is one of those small, independent companies R\u00e9coltant-Manipulants<\/strong> of Champagne who work with meticulous dedication away from the big houses. Their vineyards are located in the lesser-known Petit Morin valley, a microcosm within Champagne that has retained its own rhythm. Here, on chalky soils that give the wines a distinctive mineral tension, champagnes of remarkable identity are created.<\/p>\n Die Bezeichnung \u201cV20\/19\u201d deutet auf eine Verm\u00e4hlung zweier Jahrg\u00e4nge hin \u2013 eine handwerkliche Entscheidung, die Kontinuit\u00e4t und Komplexit\u00e4t in den Vordergrund stellt, statt der Standardisierung eines einzelnen Jahrgangs zu folgen.<\/p>\n With its restrained sweetness (the minimal score on the residual sweetness scale emphasises the Brut Nature character), this champagne challenges the connoisseur. It is not a pleasant aperitif, but a gastronomic companion<\/strong> of remarkable depth. The moderate alcohol content of 12.0% speaks in favour of careful vinification, which places freshness and balance above strength.<\/p>\n What makes this champagne special is not the loud demonstration of skill, but rather the quiet precision with which the Jeaunaux-Robin family of winegrowers expresses the terroir - a champagne that does not vie for attention, but deserves it.<\/p>\n The distinctive acid structure and mineral precision predestine this champagne for seafood - especially raw oysters or a carpaccio of scallops. It also unfolds its full potential with a risotto with wild mushrooms or mature Comt\u00e9, whereby the aromas of the wine and the food enter into a fascinating dialogue.<\/p>","protected":false},"excerpt":{"rendered":"Terroir and craftsmanship<\/h3>\n
Stylistics<\/h3>\n
Food pairing suggestions<\/h3>\n
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