The Bruno Michel maison, founded by Bruno and his wife Catherine, is located in Pierry in the Marne Valley, cultivating the 35 parcels of property strictly organically. 50% is grown in Chardonnay, 40% in Pinot Meunier and the rest in Pinot noir. The cellar is dug into the chalk-limestone caves where the champagnes are assembled and aged, stored in the constant humidity present in the subsoil.
It is produced according to the so-called champenoise method or classic method, a method in which the wine substantially undergoes two different fermentations: the first, the alcoholic one (which it shares with the rest of the wines) takes place in vats for fermentation; the second instead takes place directly in the bottle and ensures that during this second procedure, thanks to particular yeasts, the wine also develops carbon dioxide (which will then give life to the famous bubbles when uncorked).
Golden yellow color with very fine perlage. On the nose, notes of bergamot and citrus alternate with honey, spices and bread crust, toasted hazelnuts and melted butter, with an intense “wave” of mineral and limestone, closing with spices of white pepper and vanilla. On the palate it is refined, full-bodied, creamy, enveloping, engaging and with a long finish.
It can be accompanied by fish, shellfish, cheeses, appetizers and desserts. Furthermore, it is perfect for celebrating special occasions or for an informal toast with friends.