Description
Extra Brut Originel Blanc de Noirs Champagne Richard Royer
Variety : Pinot Noir 100%
Organic certified Terra Vitis
RM Recoultant Manipulant
Produced from the cuvée of three different harvests: 2014, 2015 and 2016 plus a part of reserve wine.
The soil is composed of clay and limestone, dating back to the Kimmeridgian period.
Vineyard age: the plants vary in age from 16 to 36 years.
The harvest takes place manually with separation of the different parcels.
During the pressing, the juices are separated. Alcoholic fermentation takes place in stainless steel containers.
Refermented in the bottle for a period ranging from 36 to 48 months.
Extra Brut Originel Blanc de Noirs Champagne Richard Royer
Straw yellow color.
The nose is animated by aromas of citrus, apple and white peach and for the berries, of white currant. The classic iodine notes, characteristic of all Royer Champagne, are also highlighted in the Originel. The whole is of well-defined perfumes and without any type of smudging.
The beautiful texture of hardness emerges on the palate, with minerality sparkling over everything else. The low dosage and a pleasant creaminess give volume and balance to the sip, which keeps it flowing and inviting. Even fine carbon is a distinctive trait of Richard Royer’s champagnes, so as to have a Mr. Champagne overall, pleasant and passionate in the sip. Aromas of fruit and gentle flowers come from the palate. The conclusion persists.
Pinot Noir Champagne in purity representative of the vine, but above all of the territory from which it comes. Excellent expression of champagne from Recoltant Manipulant.
From the eighteenth century, the Royer family runs the estate located in a small village of Cote de Bar, famous for its hills: Balnot sur Laignes. La Cote de Bar is geographically located south of the Champagne appellation, in the district called Aube. The cote de bar covers over 8000 hectares of vineyards.
Richard Royer, the current owner, is well aware of the need not to cling to the story, but to draw inspiration from it, to evolve and enrich oneself with knowledge. Experience, respect for the land and the desire for knowledge are the method by which the Vigneron Richard Royer cultivates his 13 hectares.
