# Jacques Lassaigne Autour de Minuit (2019)

- **Producer:** Domaine Jacques Lassaigne
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay
- **Region:** Champagne, France
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €233
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** lemon, peach, fennel, ginger, toast, butter, smoke, almond, hazelnut, walnut, dried apricot

## About this wine

Domaine Jacques Lassaigne is located in Montgueux, an isolated chalk hill in the Aube region of Champagne often celebrated as the Montrachet of Champagne. Established in 1964, the estate has been directed since 1999 by Emmanuel Manu Lassaigne, an artisan widely recognized for pioneering natural winemaking in the region. The limited cuvée Autour de Minuit (Around Midnight) is a unique collaboration created by aging Montgueux Chardonnay in barrels acquired from legendary Jura winemaker Jean-François Ganevat.

## Interesting facts

- Aged for three years on the Vin Jaune lees inside barrels sourced directly from Jura icon Jean-François Ganevat.
- Every single bottle is disgorged completely by hand (à la volée) without any added dosage sugar.
- Montgueux chalk hill was historically nicknamed the Montrachet of Champagne for its Exceptional Chardonnay terroir.

## Food pairing

The razor-sharp acidity and zero-dosage profile cut through rich creams and fats, while the subtle oxidative, nutty, and savory barrel depth pairs seamlessly with umami-rich ingredients like aged Comté, morels, and delicate spicing.

## Wine making process

Sourced from 64-year-old Chardonnay vines grown on porous Turonian chalk soils. Grapes are manually harvested and pressed in a traditional vertical press. Primary fermentation occurs spontaneously with indigenous yeasts, followed by complete malolactic fermentation. The wine is aged for three years in neutral oak barrels containing the lees of Ganevat Vin Jaune. Secondary bottle fermentation and three years of aging on lees sur lattes precede manual disgorgement à la volée without added sugar (Brut Nature). No fining or filtration is applied, and minimal sulfur is used only at pressing.