Domaine Alexandre Bonnet : "Les Riceys" Blanc de Blancs Extra Brut

The finesse and complexity of a Blanc de Blancs champagne by Alexandre Bonnet

The estate

Positioned in the Aube, a French département which in 1927 joined, not without effort, the prestigious Champagne appellation, the Alexandre Bonnet estate has become a benchmark for its wines from these great terroirs.

With a rich family history in winemaking tracing back to 1934, the estate was established in 1970 by René, Serge and Alain Bonnet. Owner of the Lanson-BCC group since 1998, Alexandre Bonnet has been run since 2019 by Arnaud Fabre who, with a long experience on many wine estates, is passionate about continuing the collective commitment to developing this exceptional terroir.

The vineyard

Located in the heart of the Côte des Bar, in south Champagne, the Riceys vineyards are planted on various marl and limestone soils, dating back to the Jurassic Kimmeridgian age, at an altitude of 250 metres. Through environmental concerns, no weedkiller or pesticides are used on the vines which have partial green cover. The estate also promotes biodiversity by planting orchards and truffle oak trees, with meadow flowers and late mowing of grassy areas.

Winemaking and ageing

During the harvest, exclusively done by hand, only the very best grapes were selected. Vinification took place by a slow pressing and static settling. The juice then underwent a natural malolactic fermentation and was gently sulfurised then put into cold storage before a light filtration. It then began ageing for a minimum of 36 months. To conserve its purity, this Extra Brut Champagne was disgorged with a light dosage of 5g/l.

Blend

Chardonnay (50%)
Pinot Blanc (50%)

Characteristics and tasting tips for "Les Riceys" Blanc de Blancs Extra Brut from Domaine Alexandre Bonnet

Tasting

Colour
The colour is bright, of a beautiful yellow-gold hue with green highlights.

Nose
The nose is complex, finely revealing exotic scents of mango which mingle with mirabel plum, citrus and fresh almond. As the tasting progresses the bouquet mix with plant fragrances (tilleul, chèvrefeuille) to delicious spicy notes.

Palate
Creamy and beautifully firm, the palate lets off wonderfully bitter scents stretching to a lasting, saline finish.

To serve

For the best tasting, serve between 8 and 10°C. Aerating it in the glass for 20 minutes reveals its full array of scents.

Food and wine pairing

This Blanc de Blancs Extra Brut champagne from Alexandre Bonnet goes perfectly with seafood and shellfish (oysters, scallop carpaccio, ceviche, lobster) or poultry (quail with grapes).