# Albert Lebrun Blanc de Noirs Extra Brut (NV)

- **Producer:** G.H. Martel et Cie
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Pinot Noir, Pinot Meunier
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €30
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** pear, black cherry, red cherry, apple, raspberry, citrus, brioche, pastry, biscuit

## About this wine

The Albert Lebrun Blanc de Noirs Extra Brut is a white sparkling wine from Champagne, France, produced by G.H. Martel et Cie. It is crafted exclusively from black grape varieties, Pinot Noir and Pinot Meunier, a style known as Blanc de Noirs. The 'Extra Brut' designation indicates a very dry profile. G.H. Martel et Cie is associated with the Rapeneau family, whose winemaking heritage in Champagne extends over a century, with a focus on family-owned vineyards holding environmental certifications.

## Interesting facts

- Blanc de Noirs translates to 'white from blacks,' a nod to the white juice pressed from red-skinned grapes.
- Extra Brut means very little sugar is added after the second fermentation, resulting in a crisp, dry profile.
- The Rapeneau family has been crafting Champagne for over 100 years.
- Family vineyards are certified for environmental value.

## Food pairing

The wine's structure and dryness complement richer dishes, while its subtle fruit notes can echo flavors in the food. The lively acidity cuts through fattiness, making it versatile for both seafood and poultry.

## Wine making process

The Albert Lebrun Blanc de Noirs Extra Brut is produced using the traditional method of Champagne winemaking. The key technique involves vinifying black grape varieties, Pinot Noir and Pinot Meunier, to produce a white juice, minimizing skin contact to retain the white color. Primary fermentation occurs in thermo-regulated stainless-steel vats. Following this, the wine undergoes a secondary fermentation in the bottle, which creates the characteristic bubbles. The wine is then aged in cellars for at least six months after disgorging, allowing for development and integration of flavors. The producer, G.H. Martel et Cie, is associated with the Rapeneau family, who own vineyards certified for environmental value.