A hand harvested, naturally fermented, low dosage bubbles that shows up many conventional and big name Champagnes for both quality and value. There’s racy citrus and fresh peachy fruit and lots of rocky, earthy complexity, all wrapped up in a deliciously bready texture. The crunchy fresh finish also makes it extremely food friendly.
Jo Landron uses a hand harvested blend of Folle Blanche (typically 80%) grown on sandy clay, and then Pinot Noir and a little Chardonnay, grown in gravel. Vine age varies between 18 and 30 years, and the yields are typically between 50 and 60 hl/ha – far lower than the average yields in Champagne. Fermented using wild yeast and then a traditional second fermentation in bottle. The dosage is a low 5 g/L (extra brut), and the wine spends 24 months on lees. 100% estate fruit, biodynamically grown and hand harvested.