The Baron family has been managing vineyards in Champagne since the 17th century. They began as agrape growers, and transitioned to Champagne producers in 1966 when Gabriel Baron decided to vinify his fruit by himself. The bottles were initially only sold to private customers and local restaurants. The estate developed into 20 hectares of vines nestled in the village of Charly-Sur-Marne, on the west side of Marne valley.
This Cuvée is made from the best grapes of the Charly-Sur-Marne area and the region’s riverbanks. Plots are located on chalkand clay soils close to the Marne river.
Fermentation occurs at 16oC, followed by malolactic fermentation. The wine is filtered and then stabilized with tartaric acid. The wine is matured in vats, prior to secondary fermentation. The wine is aged on lees. After disgorging, the champagne then ages for another 3-6 months in bottle with riddling done via a gyropalette.
Pale yellow color presents a bouquet of apple, peach and pear. The mouth is well balanced, with flavors of honeyed fruit and hints of yeast. A pleasing, crisp Champagne.
An ideal aperitif or celebratory drink. Enjoy with oysters or smoked salmon.