and after malolactic fermentation

deler en dyb passion for Bourgogne og dets druesorter

051 bottles and 43 magnums were bottled without filtration

pasta and light summer dishes

perfect for warm summer evenings

Maurice Vesselle Millésimé Champagne Grand Cru 2013 Guy Michel Champagne 1998 and after malolactic fermentationDidier Vesselle creates exquisite champagnes in Bouzy, where Pinot Noir is the dominant grape. He uses only the first pressing, known as "le cur" or the heart. The champagnes do not undergo malolactic secondary fermentation, which preserves a lively acidity that develops in the cellar. This results in fresh champagnes, even after 20 years of aging. This terroir champagne offers notes of minerals, lime and a slightly salty taste, combined with light