Roger piyon et Fiss
New generation of Otaru fermented and aged in the barrel, rivaled Jack zeros to champagne!
Weinert M60 "terroir Declaration! Of 13 land champagne maker ", published from ジャックセロス and up-and-coming young RM champagne producers!
In Champagne ever in the 'claimant' Jack zeros the same number, over 300 book of Wine Spectator Tasting Salon 1996 points to surpass the ones, Dom Perignon Rosé 1995, products!
Domaine champagne making applied skills learned in Sauternes and chassagne-Montrachet Domaine Otaru fermented and aged in the barrel, and Roussanne. In addition, part and parcel of biodynamic farming methods introduced!
[マルイユ-sur-eye Mareuil sur Ay] to piyon House headquartered, continued the viticulture from generation to generation, in 1947, head at the time of [Roger piyon Roger Pouillon] started brewing both champagne. Then, in 1965, son of Roger [James James], in 1998 [Fabrice Fabrice] grandson prestigious RM of マルイユ-sur-AI village 3 generation inherited the Domaine 60 years lasting （ レコルタン manipulating ）.
7 ha vineyard. [メニシュ sur Ogier Mesnil sur Oger], [AI Ay] contains seven villages are scattered.
After getting grape cultivation and brewing diploma at the University of Reims, Fabrice's current head with experience of working in the famous Domaine of Sauternes, and chassagne Montrachet is committed to worthy of new age in the freewheeling stereotypes champagne making. One of these is, Single plot, single, built in tillage only in a single crop year, and grape juice and dosage [2 Xoz-de-Foy and Oz "]. Also, into part and parcel of [biodynamics] introduced rashōmon, collect the media limelight. "And Wine Spectator 1/2007 15, no. ' 300 book went on champagne tasting in the Salon 1996 points to surpass the ones, Dom Perignon Rosé 1995, as the acquisition, an up and coming young RM profile That was in the beginning, "Le claimant in 2007, van-de-France, current Mayor of ',? s new generation of distinctive champagne maker." As, especially in Domaine flagship multi vintage champagne [jinkou de マルイユ Nature de Mareuil] [Jack zeros] of [original version] and appreciated, and earned the same score It was. Others, known for outspoken assessment [Stephen Tanzer] presided over "international wine cellars' at Domaine champagne across the Board more than 90 points Only France, focused on sparkling wine, being built in the world rating journal "Guido de Champagne et de ゾートル Bulle 2012 ' in, elected as one of the"10 most memorable 2012 champagne." Such as that are expected as the new generation RM to rival Jack zeros.
◆ about the vineyard ◆
The Domaine Grand Cru [Mesnil-sur-Ogier Mesnil-sur-Oger], [eye Ay], 1er Cru [マルイユ sur eye Mareuil sur Ay], [トキシエール Tauxieres], [ミュティニー Mutigny], and [Epernay Epernay] and [vestiges Festigny] seven villages in total owns 7 ha vineyard. It's 43% Pinot Noir and 40% Chardonnay, Pinot Meunier contributes 17 percent the proportion of grapes grown. Have a maturity has reached 38 years average age, most grapes are very high. For many years at the Domaine, all in strict a [Rutt resona] implementation. Natural contrasts and [confusion-セクシュエル (prevention of breeding of pests by hormone capsules)], engaged in viticulture conscious natural environment, such as a bacteria-based organic insecticides use, very close to organic farming methods. And tilling fields, is committed to the taste of the wine represent the best terroir. Also, into part and parcel of [biodynamics], evolving the organic approach in the field.
From 2012, [エキュイユ Ecueil] to own [Le Garenne Les Garennes] Parcel said in one ancient varieties of Pinot Gris of began to grow. Le Garenne in the sandy soil well drained very well, North-has become a parcel for the maturation of the grape, located at the bottom of the rolling hills of Northwest-facing.
◆ about brewing ◆
Grapes harvested by hand-picked and screened rigorously, vertical pressing machine of 4,000 kg in the press. Fermentation is done in capacity 850 hectolitres enamel tanks (some in oak barrels). Then, while aged do complete malolactic fermentation in sur lie, instead of Roussanne. After the malolactic fermentation, racked by aged 7 months in addition to, and the addition of liqueurs （ sucrose ）, transferred to the secondary fermentation in the bottle. [Jinkou de マルイユ], and fermented in Burgundy and the same space 228 l Barrick (Otaru), continue to Barrick regular battonage while in malolactic fermentation and aging. Prior to the addition of liqueurs （ sucrose ） ripening period is 10 months. Maturation in the bottle is slowly and quietly in the chalk soils were kept to 10 degrees Celsius for 15 meters under the ground, dug out in the 19 century Domaine situated on the hills of natural cellar. Ripening period in non-vintage at millesime of 2-3 years, 8 years.
| レコルタン manipulating （ R.M ） in 1947, prestigious [village of マルイユ-sur-eye], Mr. Roger piyon founded. Domaine owns 7 ha vineyard in total seven Grand Cru Mesnil sur Ogier, eye, 1er Cru マルイユ-sur-eye, トキシエール, ミュティニー, and épernay, and vestiges, village Are you. It's 43% Pinot Noir and 40% Chardonnay, Pinot Meunier contributes 17 percent the proportion of grapes grown. Average age 38 years. To have to reach the most grapes are very high degree of maturity.
Also the field cultivation, is committed to the taste of the wine represent the best terroir, and. In recent years, the into part and parcel of [biodynamics], organic approach in the field is evolving more and more.
Located in Reims France leading restaurants [Boyer] [Taillevent] even other selling champagne, restaurant and summer resort in the South of France, Monaco and Côte d'Azur Hotel lot on list is is!
Single Klima of the Montagne de Reims District [エキュイユ village （ Ecueil ）] [Les グレィズ ／Les Glaises] in Blanc de noir was built from the 2004 harvest was grown Pinot Noir 100%. Without any liqueur usually used in the brewing of the champagne, pure Pinot Noir juice only added to the liqueur instead, BREW （ liqueurs added for bottle secondary fermentation for the dosage liqueur is all fruit juices of Pinot Noir were harvested in the same year in the same Klima ）.
Supreme was built only in single sugars as well as single Klima, single variety and single vintage champagne most pure and chaste. Overvoltage tinged with a faint tone by ripe Pinot Noir harvest and brewing Ultra maniac-champagne!
Barrick （ including François Frères-Barrick maker of barrels of the DRC, used barrels, Parker 5 star producer Domaine Collin Dreyer Barrick 100% ） in fermentation. Continue sur lie with batonage regularly a while (partial), malolactic fermentation and ageing. Maturation in Barrick's 7 months. Maturation in the bottle after that. Bottle aging period 41 months. Total production of 2,500 books.
The origin of the name the cuvee
This Champagne is, such as raw sugar and beet sugar [sucrose ／saccharose (scientific name for the sugar in sucrose)] instead of, [glucose ／Glucose (glucose)] and [fructose ／Fructose (fructose)] and was brewed only in the natural sugar of the grape rather. Two major sugar neither [hexose ／hezoses (a six-carbon sugar)], ose's （ belongs to Monosaccharides, has six carbon atoms. It was named from [2 Xoz de Foix oz]. This is expressed as phonetic symbols that the two Monosaccharides. In France, the Monosaccharides and disaccharides [oz ／ose] and says. For it to pronounce "Oz" and phonetic alphabet and "oz". And, because it has the simple sugar glucose (dextrose) and fructose (fruit sugar) two put 2 X = 2, all continue to pronounce and [de Foix oz] will be.
: No further hydrolysis and oz (just sugar), sugar. Monosaccharides sugars multiple joins (dehydration compliant), and the larger sugars (polysaccharides, oligosaccharides, disaccharides) to form the building blocks. In General in the water soluble colorless crystalline solid.
＊ a faint color
[2 Xoz] is derived from of postmaturity was possible late harvest Pinot Noir from a lenticular. Typically, reaches to 7.5 degrees potential alcohol content in Champagne grape harvest. However, this Pinot Noir was harvested in potential alcoholic degrees 12-12.5 degrees. Thus over MILF is advanced Pinot Noir leather is very soft to the direct press to pigments, such as anthocyanins released from the skin and flowed into the juice. General lees or grape slag caught is part of configuring pigment anthocyanin, so will lose pigment and go through fermentation and aging, remained for 2 Xoz juice was lenticular usually squeeze juice from the faint tones even after brewing.
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