# Les 3 Terroirs Blanc de Blancs Extra-Brut (2020)

- **Producer:** Michel Gonet
- **Colour:** white
- **Type:** sparkling
- **Grapes:** 100% Chardonnay
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €55
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** green apple, pear, lemon, grapefruit, biscuit, pastry, brioche

## About this wine

Les 3 Terroirs Blanc de Blancs Extra-Brut by Michel Gonet is a distinguished Champagne crafted from 100% Chardonnay grapes. The wine's identity is rooted in its unique blend sourced from three specific vineyard sites: Le Mesnil-sur-Oger, Vindey, and Montgueux, each offering distinct soil profiles and characteristics. The Gonet family, with a winemaking history dating back centuries, are independent growers who meticulously manage their own vineyards. A key stylistic choice for this Champagne is the deliberate omission of malolactic fermentation, which helps to retain the wine's natural crispness and aging potential. This approach, combined with the specific terroirs, results in a wine celebrated for its complexity and mineral purity.

## Interesting facts

- The name 'Les 3 Terroirs' literally means 'The 3 Terroirs', highlighting the blend's origin.
- This wine is made from 100% Chardonnay, a hallmark of Blanc de Blancs Champagne.
- It undergoes no malolactic fermentation, preserving its vibrant acidity.
- The dosage is a very low 4 grams per liter, classifying it as Extra-Brut.

## Food pairing

The wine's high acidity and mineral notes cut through richness and complement the delicate flavors of seafood and poultry. Its crispness also balances the creaminess of sauces and cheeses, while its subtle fruit notes can echo herbaceous or citrus elements in dishes.

## Wine making process

The production of Les 3 Terroirs Blanc de Blancs Extra-Brut begins with the careful selection of Chardonnay grapes from three distinct terroirs. A defining characteristic of its vinification is the complete absence of malolactic fermentation, a choice made to preserve the wine's inherent freshness and acidity. The wine undergoes fermentation at low temperatures. Post-fermentation, it is aged for an extended period, typically a minimum of four years, on its lees in the cellar. This extended aging contributes to the wine's complexity and refined texture. The final dosage is kept very low at 4 grams per liter, resulting in an Extra-Brut style.