Mousseux

We use classic champagne varieties for our MX: Each approximately one third Chardonnay and two thirds Pinot Noir. The basic wine is fermented with 1895 Räuschling yeast. Following the biological acid degradation in spring and gentle filtration, the MX is bottled in late summer and sent for second fermentation (“méthode champenoise”). The MX is then stored, cork-sealed for 30 months in cool cellars on the yeast so that the carbonic acid is able to integrate well and the variety of aromas is able to develop. A good 3 years after harvesting, our MX is disgorged and corked with a light dosage of 6 grams (extra brut).

While young, our MX presents itself glossy and slightly salmon-coloured. It has a beautiful, youthful, fruity and yet slightly toasty aroma. Unbridled first taste followed by fine enduring perlage. The fruitiness of the Pinot Noir dominates the palate. A well-buffered acidity makes for a harmonious finish. The typical toasty champagne aromas should intensify during storage.