# Domaine Blanc de Noirs (NV)

- **Producer:** Alexandre Bonnet
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Pinot Noir
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €45
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** red plum, apple, raspberry, pear, red cherry, pastry, brioche, biscuit

## About this wine

Alexandre Bonnet's Domaine Blanc de Noirs is a Champagne crafted exclusively from Pinot Noir grapes, a style known as 'Blanc de Noirs.' The wine originates from Les Riceys, a sub-region within Champagne's Côte des Bar, recognized for its distinct terroir characterized by steep slopes and Kimmeridgian limestone soils. This specific environment is highly conducive to growing high-quality Pinot Noir. The Alexandre Bonnet estate emphasizes its deep connection to this land and its independent, familial approach to winemaking, aiming to showcase the unique expression of their vineyards.

## Interesting facts

- Les Riceys is the only village in Champagne with three AOCs: Champagne, Coteaux Champenois, and Rosé des Riceys.
- Blanc de Noirs means 'white from black' grapes, a testament to the winemaking skill in extracting clear juice from dark-skinned Pinot Noir.
- The estate's vineyards are situated on Kimmeridgian limestone, a soil type also found in renowned white wine regions like Chablis.

## Food pairing

The medium-plus body and red fruit notes of this Blanc de Noirs Champagne make it versatile. Its acidity cuts through richer textures and fats, while the wine's structure complements proteins. Earthy notes in the wine can harmonize with mushroom or game dishes.

## Wine making process

Alexandre Bonnet's Domaine Blanc de Noirs is produced using the traditional method, also known as Méthode Champenoise. This involves a primary fermentation followed by a secondary fermentation that takes place directly in the bottle, creating the wine's effervescence. The wine then undergoes aging on its lees, a process where it rests on dead yeast cells, which contributes to its texture and complexity. Following this aging period, the bottles are riddled to collect the lees at the neck and then disgorged to remove them. This meticulous process is standard for Champagne production, ensuring the wine's characteristic sparkle and refined character.