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By Champagne Yann Alexandre
Brut Noir

Vineyard Details
6.30 hectares, 27 plots in 9 crus with different soils. One-half Pinot Meunier, one-third Chardonnay, and Pinot Noir for the rest. Plant health strategy, fertilizers, amendment management, respect for biodiversity, and water resource management. Cover cropping since 1999 and plowing every single plot. The vine deepens its roots and becomes self-sufficient, erosion is stopped, and the inputs are held back and made available for the next crop, the reappearance of the Tulipe de Vigne (Tulipa Silvestri). Vine training, green pruning (de-budding), and shearing of lateral shoots to thin the vine out and ensure the ripening of the grapes.

Harvest and Vinification
Harvesting of the different plots one after the other to ensure perfect grape ripeness. Selective harvesting and vine cutting with a lot of care. Individual pressing of each plot, gravity decanting, and vinification of each juice individually. Each variety, each growth, and each plot is vinified separately for the blend to be balanced and fresh.

Production
The cellar temperature is kept even for a slow bottle fermentation. Long aging on lees. The name Brut Noir is used because of the predominance of black grapes and the black label since 1964. The final blend is 45% Pinot Meunier, 40% Chardonnay, and 15% Pinot Noir. Includes 40% reserve wines. Malolactic fermentation. 8 g/l dosage. Natural cork, resting for at least 3 months after dosage.

Cellaring
Our classic Champagne can be aged 4 or 5 years in your cellar.
[Information provided by Champagne Yann Alexandre]
[Information is not vintage specific]