Champagne Lelarge-Pugeot Extra Brut 1er Cru Tradition View larger

Champagne Lelarge-Pugeot Extra Brut 1er Cru Tradition NV (6 bottle case)

Pale golden yellow with a persistent effervescence, this creamy wine offers a good depth of flavour. Ripe, rich fruits dominate, complemented by an abundance of fresh apple, apricots and a tangy hint of orange zest. Harmoniously balanced, the texture is tight with an inviting streak of minerality and a crisp finish.

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£29.89
6 bottles: £179.34

RRP: £37.95
You Save: £8.06 (21%)

Data sheet

RRP£37.95
Alcoholic strength12%
VintageNV
GrapesPinot Meunier 65%, Pinot Noir 20%, Chardonnay 15%
Serve withThe perfect apéritif
Awards91 Pts, Wine Enthusiast, 2017
NameChampagne Lelarge-Pugeot Extra Brut 1er Cru Tradition
Dry/Sweet value1
Contains sulphitesYes
Vegetarian/VeganYes/Yes
Milk/EggsNo/No
Organic/BiodynamicNo/No

More info

Champagne Lelarge-Pugeot is a boutique, organic grower based in Vrigny, a Premier Cru village situated in Montagne de Reims. The Lelarge family has been making wine since 1789 and Champagne since 1930. Today the estate is headed up by seventh generation Dominique Lelarge, along with his wife Dominique Pugeot and their children. The wines are dominated by Pinot Meunier due to the north eastern orientation of the vineyard. They believe in letting the grapes thrive as naturally as possible in order to express the pure essence of terroir. Biodynamic principles are practised in the vineyard and they were certified organic in 2013. Champagne Lelarge-Pugeot follows a philosophy of minimal intervention in the winery and their handcrafted wines are poised, elegant and a true reflection of the Vrigny terroir.

The grapes were pressed using a pneumatic press, followed by a long "débourbage" or settling period. A small amount of sulphur was added prior to the fermentation. The alcoholic fermentation took place in stainless steel tanks using their "pied de cuve", which is a technique used in natural winemaking to employ natural yeasts: A small batch of must is used to start a spontaneous fermentation using indigenous yeasts, once this has been deemed successful, this “pied de cuve” is then added to the remaining must to start the fermentation process. Following fermentation, this cuvée underwent natural malolactic fermentation and was bottled the following April. The wine spent four years ageing on its lees in bottle.

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