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Vino Al Vino

Lelarge-Pugeot

Champagne AOC Luna Volume 3 Brut Nature

Named for the lunar cycle so critical to biodynamic farming, this unique Champagne trilogy represents the culmination of the Lelarge-Pugeot family's efforts to reveal their terroir. Each of the three Luna cuvées highlight a different aspect of their ongling experiments in seeking a 'natural' vinification for the notoriously interventionist Champenois Methode. Working with indigenous yeast, no added sulfur, and only natural sugars, each of these vivid wines is of course brut nature, sans-dosage. They shake up the beautiful tedium of classical Champagne. And Lelarge-Pugeot is generously donating five euros from each bottle sold to the FIDH (International Federation for Human Rights).

Vol. 1 is a 50/50 blend of Pinot Noir and Chardonnay from the 2018 vintage, a year of generous sunlight and warmth with three years' secondary fermentation. Vol. 2 is also a 50/50 blend of Pinot Noir and Chardonnay but from the 2015 vintage and boasting five and a half years of secondary fermentation in bottle on the lees after an extended one year period of primary fermentation and ageing in tank and barrel. And Vol. 3, a rosé!, is a blend of 85% Chardonnay and 15% Pinot Noir from sunny 2018. It sees a short maceration followed by nine months of barrel aging before a secondary fermentation of over three years in the bottle on the lees.

These are zero/zero Champagnes: biodynamic 1er cru estate fruit, spontaneous indigenous yeast fermentations, no fining, no filtration, no added SO2, no dosage. Wild and delicious!
France
Rosé
Sparkling
Biodynamic
Vegan
Oak ageing

Region:  Vrigny, Montagne de Reims

Appellation:  Champagne Vrigny 1er Cru AOC

Varietal/Blend:  85% Chardonnay, 15% Pinot Noir

ABV:  13.0%

Vineyard & Vine Age: The grapes for this wine come from Vrigny 1er Cru estate vineyards, harvested in 2018, at 80–120 meters altitude. The 25- to 50-year-old vines grow in sand and clay-limestone soils over chalk bedrock in a continental climate with oceanic influence.

Cellar: This wine is fermented with indigenous yeast, spending nine months in French oak barrels with a short maceration. Bottled in summer 2019, aged 3 years on the lees in bottle, and disgorged April 2022, with 0 g/L dosage.

CSPC:  890569

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