The other day we tested whether you could tell the difference in dosage levels or not. I opted for one of my favourite Champagne growers, Fallet-Prévostat. It is a tiny domain, about 9 hectares, all grand cru land in Avize. The couple running it can only be described as really […]
As attentive readers will recall, our champagne is currently maturing “sur lie”. The alcoholic fermentation is done and if all goes well, autolysis, the interaction between the dead yeast cells and the wine is taking place. This is quite the complicated chemical process and as I am not a chemist […]
Fair warning – This may be a bit too much on the technical side for some readers, but stick around and learn something! Biodynamics and natural winemaking are hot topics in the wineworld. You may have noticed a commonality in most of the domains discussed since I started this blog and […]
Success in the Champagne is dependent on different factors. The Grands Marques have the luxury of being able to source their still wines from the entire region and have as such a large supply source, enabling them to create consistent and balanced champagnes over the years. Vignerons who are lucky […]