Pierre Baillette's Domaine is located in the Reims mountains area, one of the most important in terms of the production of Champagne, the land of Vigneron which deals with the grapes from birth to marketing.
The production of this company pays particular attention to the respect of nature and for this reason insecticides and pesticides are not used.
The three main vines Chardonnay, Pinot Noir and Menier are cultivated for the assembly of the cuvee, from which Pierre Baillette produces very interesting and appreciated Champagne.
The Champagne Coeur de L'Histoire 1er Cru Brut is obtained from Pinot Noir and Chardonnay from old vineyards with a rigorously hand-picked harvest. Natural alcoholic and manolactic fermentation, no filtration and production in only 1500 bottles.
A Champagne expression of the dedication of the vigneron to their territory.
SPEDIZIONE GRATUITA PER ORDINI SUPERIORI AI 79 EURO
Note fruttate, evidenziando poi sentori di miele, caramello e lieviti.
In bocca ha equilibrio e una buona struttura, che si sviluppa attraverso un sorso pieno, connotato da un gusto sapido e fresco, condito anche da una punta di speziato.
60% Chardonnay, 40% Pinot Nero
0,75 L Standard
Terroir poco profondo, di gesso, della zona della Montagne di Reims.
L'uva svolge la Fermentazione alcolica e malolattica naturale. Vinificazione in cuvee da 15 a 27 hl. Nessuna filtrazione.
Perlage fine e persistente.
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Name: Baillette Address: 14 Gr Grande Rue - Trois-Puits (France)
The Pierre Baillette property is located in the town of Trois-Puits, in the Montagne de Reims. The Domaine has three plots located in the village of Trois Puits premier cru, Rilly la Montagne and Verzenay.
plants of Chardonnay, Pinot Meunier and Pinot Noir are grown on shallow soils of limestone-gypsum places array of typical local rock layer called Craie du Campanien. Peculiarities of this formation is the wealth of calcium component able to promote natural (and ideal) regulation of water availability in the soil.
The production style of Baillette home can truly be called traditional.
This is because all agricultural practices, as well as the work in the cellar, is governed by an ethic of respect both for nature and towards the cultural values ??that the farmer has to contemplate. The vineyard is worked with the horse, the harvest is done manually and from an agronomic point of view is banned the use of any herbicide or insecticide.
The fermentations are carried in wooden casks, and are triggered by indigenous yeast. Even the malolactic occur naturally and the wine, bottling, it is not filtered. The aging of wine in the cellar time varies from 3 to 6 years.
The goal of the property is not just limited to the creation of high-quality champagne, but especially to preserve the most authentic values ??of the wine tradition of this legendary region.