Not long ago, opening a bottle of champagne required a range of gadgets, each with its own risk of breaking or...
The 2002 harvest was particularly favorable, marked by warm days and cool nights, yielding Chardonnay grapes from Premier and Grand Cru vineyards that had high sugar content and an alcohol potential of around 10.5%. This excellent starting material promised the development of a supple champagne, characterized by long aromatic notes from the Chardonnay and rich fruit flavors from the esteemed Pinot Noir. The combination of these qualities ensured that the champagne developed a distinct...