Description
Details of wine
The small producers of Champagne are a world to be explored where work, passion and respect for the territory give life to an exceptional combination from which precious Champagne are born.
An example of these artisan vigneron is Tristan Hyest at the helm of his young and innovative Domaine.
A small reality in the Marne Valley that offers unique tasting experiences outside of traditional schemes.
Champagne Les Cotes Calcaires Nature is another masterful work of this artisan vigneron, obtained by assembling Pinot Noir, Meunier and Chardonnay in equal quantities, with the addition of a reserve wine from previous years.
Produced in only 1250 bottles, it is appreciated for its softness and aromatic balance.
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Color
Giallo dorato.
Smell
Delicate note citrine al naso, piccoli frutti gialli esotici.
Taste
Vibrante, rotondo e complesso. Molto beverino con la sua freschezza assai delicata.
Pairings
Ottimo servito come aperitivo, accompagna bene portate di pesce.
Details
Features
| YEAR | NV |
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| VINES | 34% Chardonnay, 33% Pinot Nero, 33% Pinot Meunier |
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| ALCOL | 12.50 |
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| FORMAT | 0,75 L Standard |
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Details
Informations
| CLASSIFICATION | AOC Champagne |
|---|---|
| TEMPERATURE | 6-8 |
| LOCATION | Trélou-sur-Marne (France) |
| PERLAGE | Perlage fine e persistente. |
Details
Awards
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CELLAR
Name: Tristan Hyest
Address: Trélou-sur-Marne (France)
Web Site: www.champagne-jjh.fr
Here are the values that have been passed me. Thanks to my father, who decided to learn the work of the vine and wine, I received, in addition, legacy requirement champagne. From his experience in different vineyards, he took an indispensable expertise to its installation early 80's investment my parents and the desire to preserve this heritage prompted me to integrate the School of Viticulture. It is in 1999 that I decided to join operations with will train me to my father and to acquire a solid experience. In 2001, I had the opportunity to personally take over the vines and get replanting rights. Then in 2003, with a small holding of 2.5 ha, I decided to get into the development of my own vintages. creation of champagne that assume a style, a soil...