Roger piyon et Fils
New generation of Otaru fermented and aged in the barrel, rivaled Jack zeros to champagne!
Weinert M60 "terroir Declaration! 13 people staring at the land of champagne maker ", published from Jack cellos and up-and-coming young RM champagne producers!
Champagne swept Jack cellos as "claimant" scores, 300 pieces of Wine Spectator's tasting, Salon 1996 points to surpass the ones, of 1995 Dom Perignon Rosé!
Domaine champagne building applied the techniques mastered 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!
[Marille-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's [James James], in 1998, grandson [Fabrice Fabrice] of maril-sur-AI village 3 generation inherited the Domaine 60 years of prestigious RM (Le coltan, manipulating).
7 ha vineyard. [Mensch-sur-Ogier Mesnil sur Oger], [AI Ay] contains seven villages are scattered.
Fabrice has worked with the renowned Domaine of Sauternes, and chassagne Montrachet grape cultivation and brewing diploma acquired at the University of Reims, the current head, are committed to worthy new era with freewheeling thinking stereotypes champagne making. One of these is,Single compartment, single variety, built in tillage only in a single crop year, and grape juice and dosage [2 Xoz = de-Foy-Oz "].Also, into part and parcel of [biodynamics], catapulted, and attract media attention."And Wine Spectator 1/2007 15, no. ' 300 book went on champagne tasting in the Salon 1996 points to surpass the ones of 1995 Dom Perignon Rosé, as earned, an up-and-coming young RM, profileThat was in the beginning,"Le claimant in 2007 (current Mayor van de France)", "new generation of distinctive champagne maker."As flagship of the Domaine in particular multi vintage champagne [nachuru de marille Nature de Mareuil][Jack zeros] of [original version] and appreciated, and the same pointsIt was. Others, known for outspoken assessment[Stephen Tanzer] presided over "international wine cellars' at Domaine champagne across the Board more than 90 pointsOnly France, focused on sparkling wine, being built in the world rating journal"Guido de Champagne et de sorting Bulle 2012 Edition ', elected as one of the"10 most memorable 2012 champagne."That, is expected as a new generation RM to rival Jack zeros.
◆ about vineyards ◆
The Domaine Grand Cru [Mesnil-sur-Ogier Mesnil-sur-Oger], [eye Ay], 1er Cru [marille-sur-eye Mareuil sur Ay], [Texel Tauxieres], 7 ha vineyard owned in total [mutiny Mutigny], and [Epernay Epernay] and [vestiges Festigny] seven villages. The proportion of grapes grown 43% Pinot Noir and 40% Chardonnay, Pinot Meunier contributes 17%; Has the maturity, most vines are very high average age has reached 38 years. For many years at the Domaine, all in strict a [Rutt resona] implementation. Natural contrasts and [confusion, sexual (breeding prevention of pests by hormone capsules)], engaged in viticulture natural environment-friendly organic insecticide that bacteria, very close to organic farming methods. And tilling fields, strive is expressed best terroir in wine tasting. Into part and parcel of [biodynamics], organic approach in the field is evolving.
From 2012, [equity Ecueil] to own[Le Garenne Les Garennes]Said parcel in one of ancient varieties Pinot Gris of began to grow. Le Garenne is very good well drained sandy soil, North-has become a parcel for the maturation of the grape, located at the bottom of the rolling hills of Northwest.
◆ about brewing ◆
Grapes harvested by hand-picking is strictly filtered, of 4000 kg vertical presses with press. The fermentation takes capacity 850 hectolitres enamel tanks (some oak barrels). Instead of Roussanne, sur lie, at aged while malolactic fermentation to fully. After the malolactic fermentation and racking further aged 7 months, and the addition of liqueurs (sucrose) transferred to a secondary fermentation in the bottle. [Nachuru de marille] is in Burgundy and same capacity 228 l Barrick (Otaru) fermentation, continue with Barrick and Roussanne regularly 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 chalk soils kept at 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, millesime of 2-3 years, 8 years.
| In 1947, prestigious [marille-sur-AI village], Mr. Roger piyon founded Le coltan, manipulating (R.M).Domaine owns 7 ha vineyard in total seven / marille-sur-eye eye / 1er Cru-Grand Cru Mesnil sur Ogier / Texel/mutiny and Epernay / and vestiges villageAre you. The proportion of grapes grown 43% Pinot Noir and 40% Chardonnay, Pinot Meunier contributes 17%;Average age 38 years.To have to reach, most vines are very high degree of maturity.
Also vineyard cultivation, strive is expressed best terroir in wine tasting. In recent years, into part and parcel of [biodynamics], organic approach in the field is evolving more and more.
[Taillevent's restaurants located in Reims France leading [Boyer]] even more champagne that sells restaurant and summer resort in the South of France including Monaco and Côte d'Azur Hotel lot on list is is!
Single Klima of the Montagne de Reims District [equity village (Ecueil)] [Les grays /Les Glaises] in Blanc de noir made from 100% Pinot Noir 2004 harvest was grown. Without any liqueur usually used to brew of champagne, pure Pinot Noir juice only added to the liqueur instead, BREW (liqueurs added for bottle secondary fermentation for the dosage liqueur is all harvested in the same year same Climat Pinot Noir juice).
Supreme was built only in single sugars as well as single Klima, single variety and single vintage champagne most pure and chaste.Excessive tinged with a faint tone by ripe Pinot Noir harvest and brewingUltra maniac-champagne!
Barrick (including François Frères made Barrick DRC barrel maker, used barrels, Parker 5 star producer Domaine Collin Dreyer Barrick 100%) in fermentation. Continue sur lie in regular and Roussanne, malolactic fermentation and ageing, while (partially). Maturation in Barrick's 7 months. Then, of maturation in the bottle. Bottle aging period 41 months. The gross amount of 2500 books.
The origin of the name the cuvee
This champagne, 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 only natural sugars of grapes that has been brewing. Two kinds of sugars is neither [hexose /hezoses (6 carbon sugars)], ose (belongs to Monosaccharides, has six carbon atoms. It was named from [2 Xoz (de Foix oz)]. This is expressed as phonetic symbols that two Monosaccharides. In France, the Monosaccharides and disaccharides [oz /ose] and says. When pronunciation symbols for it to pronounce "Oz" and "oz". And, because the monosaccharide glucose (dextrose) and fructose (fruit sugar) two, and put 2 X = 2, all followed, pronounced [de Foix oz] and will be.
: No further hydrolysis and oz (a simple sugar), sugar. Monosaccharide sugars multiple joined (dehydration fit), which forms the larger sugars (polysaccharides, oligosaccharides, sugars 2) constitutes. Generally colorless crystalline solid in water.
* Faint color
This [2 Xoz] is little never imagined the pictures of postmaturity was possible late harvest Pinot Noir derives from. Usually, 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 for Pinot Noir advanced skin becomes very soft, direct press when released from skin pigments, such as anthocyanins, flowed into the juice. For lees or grape slag caught some configure pigment, anthocyanin, so go through the fermentation and maturation and lost pigment, but were usually squeeze juice from lenticular 2 Xoz juice, remained even after brewing a faint color.
* Product images is helpful. Vintage brand name will deliver.
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