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After a maturation in vats it is then bottled and thanks to a specific temperature (15-18°C) the yeast ferments the residual sugars
an organization who promotes the restoration of our oceans and creation of sustainable
neutral oak
aged for 3 years on the lees
in cocktails or as an after dinner digestive drink
Forest-Marie Champagne Premier Cru Brut Millesime 2012 NO20230830 After a maturation in vatsTrigny. "Situated in a village that shares the same Massif de St. Thierry terroir as our long time favorite, Chartogne Taillet. Thierry Forest makes forceful champagnes particularly notable is his preference for aging his wines much longer than is the norm before release. Almost half the grapes now come from the Premier Cru village of ceuil. Fermentation is conducted with natural yeasts. 50 50 Chardonnay and Pinot Noir, from the cueil. this is an
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