Champagne Benoît Lahaye Millesime '13

Fermentation with native yeasts exclusively in old Bordeaux and Burgundy oak barrels. The wine underwent malolactic fermentation in barrel and was bottled for the second fermentation in June 2014. There it remained in contact with the lees until September 2018 before sediment was removed and just 4gl/lt of dosage was added to classify it as an extra brut champagne. The 2013 Millesime has rich aromas of toast and brioche, quince and ripe red fruits. Creamy and exuberant on the palate, with acidity that gives it great intensity and lively bubbles, leading to a long biscuity finish. It will evolve beautifully in bottle for many years, enhancing its dry and autolytic character.