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Harvested in 2018, the wine undergoes fermentation and aging in fût de chêne (oak barrels) for about 10 months, followed by at least 48 months of lees aging. The final dosage falls within the Extra Brut category.
Upon tasting, Champagne Val Moignot displays a straw gold color. On the nose, it is soft, indulgent, and delicate, with notes of ripe white peach, pear, yellow plum, basil, and a hint of vanilla on the finish. On the palate, it is direct and expressive, with a juicy, mouth-filling texture that is also refreshing, evoking white fruits and citrus, complemented by an elegant toasted nuance.
This cuvée, also known as Cuvée Bertil Andersson, pays tribute to Professor Bertil Andersson, a world-renowned Swedish biochemist whose research has revolutionized our understanding of photosynthesis and its mechanisms, with a significant impact on viticulture and agriculture.
Limited production of only 3,000 bottles.
The history of the Laculle family begins in 1789, in the villages of Beurey and Buxières, where the family members worked as laborers in various agricultural activities. Viticulture becomes their main focus, and with the establishment of the Champagne designation for the Aube in 1927, the family begins to supply grapes to major Champagne houses, consolidating their presence in the wine industry.ì
In 2018, Edouard and Victor Laculle decide to take control of the family estate and renew the approach to viticulture. Driven by a passion for the terroir and sustainable agriculture, Edouard focuses on caring for the vineyard, while Victor handles winemaking. Innovation blends with tradition, leading to the creation of distinctive champagnes that reflect the essence of the land and a nature-respecting approach.
Laculle Frères is a Champagne producer that stands out for its deep connection to the Côte des Bar. The family works on two main geological origins, Kimmeridiano and Portlandiano, and aims to minimize human impact. Pinot Blanc is the reference grape, and with its Deux Vallées and Plaisir Champenois wines, it best expresses the mineral characteristics of the terroir. The family’s philosophy is to respect and enhance the land at every stage of the production process.
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