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Champagne Fabrice Moreau Brut Tradition

Champagne Fabrice Moreau Brut Tradition.
Fabrice Moreau
Vintage: NV
Location: Champagne
211
£ 39.90 £ 23.95 -40%
Format 0.75 l. (£ 31.93/lt.)
cod. S1564
Fruity and expressive

What: The versatile Meunier
Why: For its power
Perfect with: Aperitif. Fish dishes, even savoury ones, light white meats

Marketed by: Svinando Wine Club via G. Cane 47bis-50 12055 Diano d'Alba (CN) - Italy.
Champagne Fabrice Moreau Brut Tradition
Fabrice Moreau
Vintage: NV
Location: Champagne
£ 39.90 £ 23.95 -40%
Format 0.75 l. (£ 31.93/lt.)
cod. S1564
Fruity and expressive

What: The versatile Meunier
Why: For its power
Perfect with: Aperitif. Fish dishes, even savoury ones, light white meats

Marketed by: Svinando Wine Club via G. Cane 47bis-50 12055 Diano d'Alba (CN) - Italy.
Technical Data Sheet
CHARACTERISTICS
  • TypeChampagne Brut
  • Location Champagne
  • Grapes 100% Pinot Meunier
  • Sensations Pinot Meunier is the most fruity and expressive of the 3 main grape varieties grown in Champagne. The Brut Tradition cuvée offers intense aromas of vanilla, fruit jellies and candied lemon. Some will also find macadamia nut. On the palate, the attack is full and the bubble is fine, notes of ripe yellow fruit dominate before revealing a coconut milk. finish.
  • Vinification The grapes are harvested by hand and placed in 40 kg crates with holes to take the selected bunches from the vineyard, perfectly ripe and healthy, to the press. bunches selected from the vineyard, perfectly ripe and healthy, to the press. We use a state-of-the-art hydraulic press with an inclined plane, which guarantees the best possible homogeneity of must quality and can avoid any finishing operations. Fermentation takes place in temperature-controlled stainless steel tanks, the wine is then left on its fine lees for 6-8 months before bottling and second fermentation. Malolactic fermentation. Aged 20 months. Dosage 8 g/L.
  • Alcoholic strength 12% vol
  • Allergens Contains sulphites
TASTING RECOMMENDATIONS
  • Tips Store in a cool place, away from light, bottle lying down. Refrigerate no more than 24 h beforehand. Open and serve at the time
  • Serving temperature 10 grades
  • GlassFlute / Franciacorta
  • When to drink it within 5 years
  • Pairing Aperitif
VINEYARD
  • Terrain Clayey limestone
  • Exposure and altitude South
PRODUCTION NOTES
  • France

    Champagne Fabrice Moreau Brut Tradition
  • If Pinot Noir is the undisputed prince of Champagne production, Meunier is undoubtedly the most versatile grape variety. The one that best adapts to different conditions and never suffers too much from the vagaries of the climate. Specifically, Meunier is used in purity by Maison Fabrice Moreau to produce this Champagne Brut Tradition. Fruity and expressive, this cuvée offers intense aromas of vanilla, fruit jellies and candied lemon. In the mouth, it is ample, with an extremely fine bubble. Notes of ripe yellow fruits dominate, with an intriguing coconut milk finish. A Champagne of great pleasantness, it is best appreciated in its youth. It can be served as an aperitif although its power and volume also make it ideal on the table. Excellent to accompany a fish menu, even a tasty one, or some light white meats.

    This time we are halfway between Reims and Epernay, in the beating heart of the Champagne region. This is where Maison Fabrice Moreau is located. We are in Marfaux, in the Ardre Valley. The small maison is spread over 23 plots almost all of which are located in the village of Marfaux. The basic grape variety here is Pinot Meunier, prized for its rich, fruity taste that is the basis of all their cuvées. With it also a part of Pinot Noir and Chardonnay. A family-run business, Maison Fabrice Moreau, since 2018 Adrien Moreau has been at the helm. In the 3.5 hectares he owns, he is committed to environmentally friendly viticultural practices. In the cellar, however, vinification is traditional but careful. The maison is Certified High Environmental Value and Sustainable Viticulture in Champagne and follows the 'living soil' approach to minimise the winery's carbon footprint.

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