TERRE DU MESNIL 2013 GRAND CRU - D: 07/2021 (Champagne André ROBERT)

TERROIR

It comes from the plots of Le Mesnil Sur Oger, whose soil consists of a chalk soil dating from the Campanian, a geological stage of the Upper Cretaceous. Formed 75 million years ago when the champagne's region was covered with a warm and shallow sea, this chalk is very pure and ensures a good drainage of water and a regular water supply of the vine during the summer period. Its high limestone content, however, exposes the vine to chlorosis phenomena that are overcome by the use of suitable rootstocks.

WINEGROWING & WINEMAKING

In the cellar, the grapes are pressed and only the cuvée, that is to say the juice obtained after three pressings, is used. The alcoholic fermentation is carried out, but not the malolactic fermentation : it is not triggered because of the must's very low pH, and because the latter is also quickly racked to extract the coarsest lees, the perfect nest of lactic bacteria. The must is then slightly sulphited and aged on its fine lees in small Bordeaux barrels (225 l) for 10 months.

It is then bottled with its "liqueur de tirage" for the second fermentation, and left for a 7 years long rest in the estate chalk cellar.
After disgorging, sugar is added to the champagne at 5,2 g/l with an homemade "liqueur de dosage" made from reserve wines and / or wines of the year.

• Vintage : 2013
• Racking date : July 2014
• Disgorging date : July 2021
• Sugar addition : 4,3 g/l
• Dosage Liquor : Homemade