Olivier Horiot En Barmont 2018

Olivier Horiot En Barmont 2018In the southern most part of the Champagne region, the Cte des Bar in the Aube department, there is the town of Les Riceys, where the slopes are blessed with the portlandian formation of Kimmeridgian chalk, that same great stuff that is the foundation of the finest Chablis and Sancerre. Except here the idea was to plant Pinot Noir on these chalky slopes, do a long maceration, often using whole bunches, and then age it a few years (at least three)

in the Ricey village

Feudo di Mezzo

Grenache Gris (40%) and Macabeo (around 40%) are grape varieties intended for the production of natural sweet wines

contributing to a more natural cultivation process

This is the first vineyard ever owned by Maison En Belles Lies

white tea and smoked watermelon

Grapes are partially destemmed before spontaneous fermentation

Note the “shake and wait” on the back of the bottle

and it is characterised by spontaneous alcoholic fermentation and malolactic fermentation through the use of indigenous yeasts and bacteria

the wine goes into concrete tanks for 3 months for malolactic fermentation and battonage

Alcohol  11% ABV

no batonnage (lees stirring)