The actual product may vary from the images shown on the website.
Putojantis sausas
Šis šampanas daromas iš 'Pinot Noir' vynuogių auginamų išskirtiniame Les Beurys vynuogyne, kur vynmedžių amžius siekia daugiau nei 40 metų. Šampanas pasižymi ilgai išliekančiais ir smulkiais burbuliukais, kurie taurėje formuoja elegantišką, švelnią putą. Aromate dominuoja aviečių ir braškių natos, kurias papildo subtilūs rožių ir žibuoklių aromatai. Taip pat jaučiamos brioche bandelės, skrebučio ir migdolų užuominos, praturtinančios kvapų paletę.Burnoje šampanas yra pilno kūno ir labai ekspresyvus, atskleidžia raudonųjų vaisių, citrusų ir subtilių prieskonių akcentus, kurie išryškina išskirtinį rūgšties ir saldumo balansą bei ilgai išliekantį poskonį.
2,5 g/l dozažas
Tiekti 8-10 °C temperatūros prie moliuskų, krabų, omarų, sušių, keptos žuvies.
Eric Rodez has been producing champagne in the eighth generation since 1984. Before taking up his work as a recolte manipulant, he gained experience in Burgundy and as cellar master at Krug, where he was responsible for the Grand Cuvée. During this time, the foundation was laid for what particularly distinguishes his champagnes today: he has mastered the complex assemblage technique like hardly anyone else. Until the end of 2018, he was also mayor of Ambonnay for more than ten years and is committed to his region as a whole by trying to promote quality in viticulture in the Champagne region. For some time now, he has been supported by his son Mikhael, who is responsible for the vineyards. Mikhael was also the one who urged Eric to vinify single vineyards. This required some persuasion, as nothing is blended here; it was unusual for Eric not to intervene. Nevertheless, these champagnes also turned out to be a great success: Masterpieces and filigree and finesse. In 1989, he began the conversion to a biodynamic winery and has been certified since 2017. He regularly goes into a rage when we ask him about the harvest quantity. He shows us vines in neighbouring vineyards that bend to the ground under the weight of countless grapes: "Every year we harvest ever larger yields and thus endanger the quality of the product, on whose reputation we all depend!" says Eric. As mentioned earlier, Eric is a master in the cellar: infected by his time at Krug, he is almost obsessive about the ageing of individual parcels: from 35 parcels he vinifies 60 different base wines, some in tank, most in used wood (he is convinced that wood adds complexity and complexity to Champagne), some with malolactic fermentation, others without. The aim is to develop an assemblage that is more complex than its ingredients. Once a year, he works on his composition in this way, "every year a whole new symphony is created!" enthuses Eric, who likes to compare his creative process to that of a musician and composer. Eric's champagnes are characterised by a distinct vinosity paired with multi-layered complexity, finesse and elegance.
