Champagne Remi Leroy - Extra Brut
Rémi Leroy is an oenologist and agricultural engineer trained in Bordeaux in 2006. He operates the family estate of nearly 9 hectares located in Meurville in the Côte des Bar , in Champagne . The average age of the vineyard is 23 years and the grape varieties are predominantly Pinot Noir (70%) with Chardonnay and Meunier.
The harvest is moderate in volume (low Champagne yields) to obtain fruits that are ripe, healthy, and concentrated in aroma and mineral precursors. It uses a Champagne-made press combining modernity and gentle pressing. The grapes are pressed quickly after picking to limit the oxidation of the juices and therefore the use of SO2. Malolactic fermentation is carried out. Fermentation takes place in small steel vats and Burgundy oak barrels. Aging is done on lees (fine lees in vats, and more or less fine in barrels). Bottling takes place in the spring, and the bottles rest in the cellar for several months or several years longer than the regulatory minimum until they are disgorged. The very good overall maturity of the grapes allows a very low dosage, far from Champagne standards, on all vintages. The wines age again for several months after disgorging.
The Extra-Brut Champagne is a blend of Pinot Noir (65%), Chardonnay (30%) and Meunier (5%) from the 2022 harvest vintage, with 15% reserve wine . Disgorging took place in May 2024 and it is dosed at 2 g/L .
Grape varieties: 65% Pinot Noir, 30% Chardonnay, 5% Meunier (+ 15% reserve wine)
