Champagne Lancelot Pienne Brut “Blanc de Blancs”


This champagne, from 100% Chardonnay, is made with grapes from plots chosen by the oenologist, according to their personality and quality. These plots are located in the “Grands Crus” of the “Côte des Blancs” and sometimes on the southern slopes of “Epernay” (Monthelon, Mancy), when they offer an exceptional grape. 80% of the wine comes from the 2014 harvest, for the freshness, and 20% of reserve wines is added to bring body and complexity. The winemaking is done in stainless steel tanks for a period of 6 months. In the eye, the “robe” is of a very clear, crystalline color, with very fine bubbles. On the nose, the aromas are floral (white flowers), with a touch of citrus. There is also a slight and discreet minerality. The palate is pleasant, reminiscent of the aromas perceived on the nose, to which is added the flavor and crunchiness of a “Reinette” apple. A lot of lightness, and a creamy finish. Best appreciated as an aperitif to stimulate the appetite, it can also be enjoyed on seafood. Serve between 6° and 8°.

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The vineyards of Lancelot Pienne Champagnes are located in the heart of Champagne, in Cramant. The estate covers 8.50 hectares of vineyards. The plots are cultivated on the prestigious and authentic terroirs of the Côte des Blancs and the Marne Valley. The farm includes about fifty plots, sometimes from 2 to 3 ares, each one has its particularity and gives each harvest unique facets. This situation requires a reasoned and sustainable viticulture by adapting some biological principles such as tillage, grassing on some more vigorous plots that have heavier soils.

Annual nutrient intakes are carried out at the end of November with only organic amendments, which gives the vine time to assimilate them better. During the development of the vegetation, the vines are also followed by a control organism which makes it possible to adapt, at best, the fight against the cryptogamic diseases. A reasoned viticulture implies daily checks in the vineyards, a powerful equipment and a preventive, thoughtful and adapted use of phytosanitary products. This philosophy respects the vegetation and is a policy of good father who is responsible for his “little ones”. Vinification is done in stainless steel vats to maintain perfect neutrality. It is important, especially on Cramant wines, to vinify in stainless steel tanks in order to highlight the minerality, the “wet chalk” sensation of the terroir, and not to use wood. The wines undergo a malo lactic fermentation.

The wines are more flexible, but also and above all more complex from an aromatic point of view. Still in the idea of ​​making “author wines”, “high definition” wines, this field has a more important approach to dosage. He adapts a low dosage to the wines in order to emphasize “the soil”. Just enjoy a Cuvée Round Table at 3 g/l to understand it. You will have a saline sensation, a persistent mineral character in the mouth, one of the peculiarities of Cramant. Sugar is used as a flavor enhancer, as can salt in the kitchen.

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