Champagne A mi-chemin by Girard-Bonnet is the result of 100% Chardonnay from the Grand Crus of Oger and Le Mesnil sur Oger. Produced from the 2018 and 2019 harvest, the vinification takes place 75% in stainless steel tanks and 25% in Fût. Dosage equal to 2 g/l – Extra Brut. An elegant, citrusy and mineral Blanc de Blancs.
Domaine Girard-Bonnet is the story of two winegrowing families, Domaine Girard, récoltant-coopérateur in Mesnil sur Oger, and Domaine Bonnet, récoltant-manipulant of Oger. The first union between the two dates back to 1980 under the name of F.Bonnet Père et fils, a brand that went out in 1988 with the subsequent leasing of the grapes. The path of the two families crosses again with Philippe Girard & Dominique Bonnet from whose union their son Paul Girard is born. And it is precisely with Paul that the history of the Domaine undergoes a turning point: the Girard-Bonnet Champagne is born.
The Domaine Girard-Bonnet vineyard consists of 12 hectares mainly located in the Côte des Blancs, more precisely in the Grand Crus of Le Mesnil-sur-Oger and Oger; and in the Vertus Premier Cru. The choice not to use herbicides, already introduced by Philippe Girard in 2000, is supported by innovative agricultural techniques based on the principles of sustainable agriculture with an individualized approach to individual vines, each of which requires specific care based on the age, location and exposure. In this sense, Paul initiates an organic and biodynamic conversion process which will end with certification in 2023. In cellar, the grapes are pressed separately according to the harvesting locations, the musts are then naturally decanted before the path of natural fermentation starts. No fining or filtration process. The wines then continue their journey on the yeasts with an aging of at least 10 months. In cellar, the aging on its yeasts will take place with a duration that varies according to the vintage.
Paul Girard's is still a path of exploration that is leading him to test different fermentation techniques through the use of barrels of different sizes, vats, amphorae and steel tanks. The cuvées are representative of Paul's vineyard terroirs and cellar experiments.
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