Champagne: Dumangin Fils. Extra Brut
"Clean as a whistle and made from 25 per cent Chardonnay, 25 per cent Pinot Noir and 50 per cent Pinot Meunier, this is the perfect apéritif wine. The perky acidity and oodles of verve will slice through all number of tricky canapés, and it is a design classic with oysters. Fantastic value, too, Dumangin's wines are all great value." (Matthew Jukes, Wine Correspondent for the Daily Mail).
|Style||White Wine, Sec, Light-bodied, Sparkling|
|Grape Variety (Cépage)||Chardonnay, Pinot Meunier, Pinot Noir|
|Cellarage||A wine to be drunk within a year from disgorgement and final bottling.|
|Vinification||The grapes are harvested from 25-year-old vines and fermented in stainless steel and enamel vats. After the addition of a liqueur de triage, the wine then rests on its lees for at least three years before disgorging, which takes place approximately three months before the wine is ready for shipping. At this stage a final dosage (of sugar) dictates the dryness of the Champagne and the 'house' style. For this Extra Brut Champagne, a minimal dosage of only two grams of sugar per litre is used resulting in a very dry wine. Rémuage (the process of moving the sediment to the neck of the bottle before disgorgement) takes place manually and on wooden stands.|
|Alcohol By Volume (%)||12|
Gilles Dumangin (J. Dumangin Fils)
Grape growing in the Dumangin family goes back some 350 years - Firmin Dumangin (born in the 1650s) was a viticulteur in the neighbouring village of Ludes. Early in the 21st Century Gilles Dumangin succeeded his father, Jacky, and is a fifth generation Champagne producer. The Dumangin family's tireless efforts to produce the best possible Champagne from their own grapes has been recognised by the prestigious French wine guide, Guide Hachette 2008, which has awarded the Dumangin Grand Réserve a Coup de Cœur.
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