It is a pure Champagne, without added sugar which further enhances the quality of the grapes, a third of which are used for this champagne. Characteristics : The color is golden straw yellow with greenish reflections. On the nose it is fresh, not too demanding, it releases floral hints and tropical fruits, on the finish there are nuances of butto and brioche. In the mouth it is lively and tonic, broad with an excellent structure, the figs give way to tropical fruits such as mango, passion fruit and citrus fruits. Excellent balance.
Pairings : An excellent wine as an aperitif, prestigious pairing with risotto with clams and asparagus
ORIGIN : France.
GRAPE VARIETIES : pinot noir 34%, pinot meunier 33%, chardonnay 33%.
ALCOHOLIC CONTENT : 12.5% vol.
SERVING TEMPERATURE: Temperature between 8/10°C.
STORAGE METHOD : In a cool place and away from sunlight.
PRODUCER : Champagne Tarlant - Eperney, France.
SPECIFIC NOTES : Contains sulphites.
Champagne Tarlant
The message, which we find imprinted on their family coat of arms, has been loud and clear since 1678: "we Tarlant have made the history of wine in France and, with pride, we claim our roots on every bottle of Champagne produced so that the consumer does not forget never the passion and sacrifices of Pierre Tarlant who in that precise year became the first winemaker in Gland, in the French department of Aisne”. However, the Tarlant family's bond with Champagne only became closer one hundred years later, in 1780, when Louis Tarlant and his wife Marie-Madeleine settled in Oeuilly (Marne valley), planting the first vineyard whose legacy, generation after generation, would reach to Louis Adrien Tarlant who in 1927, after taking part in the so-called Champagne Revolution, was one of the architects of the recognition of the AOC Champagne. Despite the damage resulting from the First World War, Louis Adrien did not lose hope and, after having rebuilt the vineyard and cellar, gave a decisive turning point to his company by creating the first Tarlant cuvée which was marketed in 1929 with the name Carte Blanche. From an agronomic point of view, Tarlant has always been attentive to the environment, therefore only organic fertilizers are used in the vineyard and the fight against insects is carried out through sexual confusion. To avoid erosion, grass is used. In the cellar the grapes, harvested strictly by hand, are vinified separately so that the territorial difference of the various parcels is maximised. The winemaking is carried out both through the use of barriques (always purchased new but reused several times) and through the use of stainless steel containers. The wines, subjected to natural pre-fermentation clarification, are subjected to frequent "batonnage" in winter and, per company philosophy, never undergo malolactic fermentation. The second fermentation takes place in the company's underground cellars and, on average, the champagne remains in contact with the yeasts for at least 5 years before being disgorged. In this context, it is important to underline that the purity and territorial authenticity of Tarlant Champagnes is guaranteed thanks to a minimum dosage (6 g/l) or, in most cases, zero.