Champagne Camille Marcel, La Cuvée Mata Hari (Demi-Sec), NV
100% Pinot Noir
Clay-limestone soils
Terra Vitis
Dosage - 33 g/L
Adeline Bonnet is the fourth generation to farm the family’s 5.5 hectares in Bragelogne, the southernmost village of the Côte des Bar, and consequently Champagne. She farms organically and ferments, ages and bottles in the garage below her house.
Manual harvest with selective triage in the vineyard. Temperature controlled fermentation. Full malolactic conversion. Stainless steel and amphora maturation followed by 36 months ageing on lees. After being discorged the wine spends another 18 months bottle ageing.
A semi-sweet Champagne that is full of soft red fruit, whipped cream and an elegant hint of sweetness. The perfect wine to serve with tarte au fraises, sorbets or as something slightly different with foie gras.
100% Pinot Noir
Clay-limestone soils
Terra Vitis
Dosage - 33 g/L
Adeline Bonnet is the fourth generation to farm the family’s 5.5 hectares in Bragelogne, the southernmost village of the Côte des Bar, and consequently Champagne. She farms organically and ferments, ages and bottles in the garage below her house.
Manual harvest with selective triage in the vineyard. Temperature controlled fermentation. Full malolactic conversion. Stainless steel and amphora maturation followed by 36 months ageing on lees. After being discorged the wine spends another 18 months bottle ageing.
A semi-sweet Champagne that is full of soft red fruit, whipped cream and an elegant hint of sweetness. The perfect wine to serve with tarte au fraises, sorbets or as something slightly different with foie gras.
100% Pinot Noir
Clay-limestone soils
Terra Vitis
Dosage - 33 g/L
Adeline Bonnet is the fourth generation to farm the family’s 5.5 hectares in Bragelogne, the southernmost village of the Côte des Bar, and consequently Champagne. She farms organically and ferments, ages and bottles in the garage below her house.
Manual harvest with selective triage in the vineyard. Temperature controlled fermentation. Full malolactic conversion. Stainless steel and amphora maturation followed by 36 months ageing on lees. After being discorged the wine spends another 18 months bottle ageing.
A semi-sweet Champagne that is full of soft red fruit, whipped cream and an elegant hint of sweetness. The perfect wine to serve with tarte au fraises, sorbets or as something slightly different with foie gras.
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Adeline Bonnet is the fourth generation of her family to farm the property and (with the help of her father) is the first to make Champagne. Her 5.5 Hectares property is planted just outside Bragelogne, the Southernmost village of the Côte des Bar and consequently, Champagne. The next village over to the South-East is Côte d'Or houses and to the South-West is Chablis Houses.
Adeline farms the vines organically and ferments, ages and bottles the wines in the garage below her house, where she houses 4 Amphora, 2 French Oak Barrels, 1 Stainless Steel Tank and 6 Demijohns. Her entire production has not yet exceeded 15,000 bottles a year and she makes five cuvées.
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Manual harvest with selective triage in the vineyard. Temperature controlled fermentation. Full malolactic conversion. Stainless steel and amphora maturation followed by 36 months ageing on lees.
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Lively, frothy, chalky, creamy and curved and voluptuous. Almost tropical richness and depth of fruit: mango, orange and lemon curd. Deep spices, too. Satin texture. Depth and drama in a long and languid way.
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