Champagnes from Marguet are born from the ingenuity and passion of Benoit Marguet, a producer who respects the biodynamic rhythms of nature. In the cellar, particular attention is paid to the use of chemicals, including sulfites. The yeasts used are strictly indigenous, and the wine is allowed to rest for an extended period on the fine lees in Bordeaux barrels and oak tanks. After harvest, the grapes undergo primary fermentation in wooden tanks, initiated spontaneously through the exclusive presence of indigenous yeasts. Eighty-five percent of the wine comes from the vintage indicated on the label, while fifteen percent consists of reserve wines. The aging on the lees lasts from 30 to 36 months before disgorgement, and there is no dosage. It presents a typical straw-yellow color, slightly golden, with a very fine perlage. On the nose, fruity and citrus notes dominate, accompanied by hints of honey, toasted almonds, and bread crust. On the palate, it reveals a broad and enveloping character, pleasantly fresh and creamy, with a persistent and savory finish. It is the ideal pairing for fish dishes, appetizers, and for concluding a meal. The recommended serving temperature is between 8° and 10°C.
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