Champagne Lelarge-Pugeot Nature et Non Dosé View larger

Champagne Lelarge-Pugeot Nature et Non Dosé NV (6 bottle case)

A precise and chiselled Champagne, with a mouth watering palate. Invigorating citrus fruit flavours are supported by mineral undertones and crisp apple notes.

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£48.99
6 bottles: £293.94

RRP: £61.25
You Save: £12.26 (20%)

Data sheet

RRP£61.25
Alcoholic strength12%
VintageNV
GrapesPinot Meunier 50%, Chardonnay 25%, Pinot Noir 25%
Serve withsushi or a scallop carpaccio
NameChampagne Lelarge-Pugeot Nature et Non Dosé
Dry/Sweet value1
Contains sulphitesYes
Vegetarian/VeganYes/Yes
Milk/EggsNo/No
Organic/BiodynamicYes/No

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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.

This cuvée was made naturally and without the addition of additives. 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. 50% of the wine was fermented in stainless steel and 50% in three year old French oak barrels. The wine underwent natural malolactic fermentation and was bottled the following April. The wine spent one and a half years ageing on its lees in bottle.

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