Fluteau, Blanc de Noirs

The nine hectares of vineyards are hand-harvested in late September/early October.
Careful selection of the fruit is required to ensure that only the ripest and highest quality
bunches are used. Fermentation occurs in temperature-controlled stainless steel tanks
before the traditional Champagne method of secondary fermentation in bottle, the wine
then undergoes3 years ageing on the lees in the bottle.

Categories ,
Tasting Notes: –
Pale gold in colour. Bright and fresh on the nose – tangy citrus and white peach with acacia
notes. Precise acidity on the palate with wild strawberry, crunchy green apple and hints of
brioche on the finish.
Food Pairing: –
Smoked salmon, a charcuterie platter or a creamy risotto.

Additional information


Pinot Noir

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