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The Champagne Altitude 350 m by Salima & Alain Cordeuil is a Blanc de Noirs that highlights the altimetric and geological identity of the Côte des Bar. The Pinot Noir grapes, harvested in the 2019 vintage, come from vineyards located at 350 meters of altitude near Noé-les-Mallets, one of the highest areas in the region. Here, the west-facing exposure, marl soils, and a naturally cool climate encourage slow ripening, enhancing freshness, fineness, and crystalline expression.
In the cellar, vinification in stainless steel preserves the fruit’s purity and integrity. This is followed by a long aging on the lees of at least 4 years, enriching the cuvée with depth and subtle complexity. The absence of final dosage – Brut Nature – reflects an essential and precise stylistic vision, designed to highlight the tension and authenticity of the terroir.
On the palate, Altitude 350 m reveals a tense and vertical profile, marked by mineral energy and aromatic clarity. A pure and sharp expression of high-altitude Pinot Noir, where the hand of the vigneron enhances the authentic voice of the terroir with balance and personality.
Four hectares in the Côte des Bar for Domaine Salima & Alain Cordeuil, husband and wife who, since 2011, have been making their own Champagne, producing around 10,000 bottles a year. The philosophy of the Domaine is to transmit all the power of their land, respecting organic farming and giving their wines as much natural imprint as possible. All the vineyards and wines have been certified organic since 2015; the wines are produced naturally with strictly spontaneous fermentation and there is no or very little use of sulphur dioxide.
Salima & Alain Cordeuil attach great importance to time and the natural cycle, and this vision is reflected in all stages of production. The vines are given time to regenerate after the harvest, thus respecting their vegetative rest; the grapes are given time to ripen, to fill with sugar, to be harvested at the best time and to offer musts with a good balance, always naturally, thanks to the indigenous yeasts. Time for the wines to mature for a long time on their lees so that they can reflect their terroir and climate; time for the cuvées to age in the cellar, at least 4-5 years, to express all their character and vintage.
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