This is an exciting approach to Methode, using a non-traditional red variety with traditional winemaking processes. Made from Barbera grapes, the similarity of structure, tannin and colour of grapes in the vineyard and glass to Pinot Noir suggested we could successfully make a Blanc de Noirs from these grapes. We didn’t know how it would turn out, but we took it on as a challenge and we are very pleased and excited with the result.
With an impeccable balance between fruit nuances, yeast, acidity and freshness, this wine has its own personality which is something de la terre always strives to create.
The wine has a slightly pink/orange tinge, reminiscent of its red grape origins, with a distinct berry fruit aroma. The palate has a really fresh, zesty attack, showing definitive but subtle and elegant red-berry notes with an explosive fine mousse. Very long finish and the bead continues on the palate right through to the finish of the wine. The berry fruit has become the hero over the yeast.
Stainless steel (primary) fermentation at elevated temperatures. Fermented (primary and in-bottle)with a special strain of Champagne yeast. 100% malo-lactic fermentation. 36 months on yeast in bottle (tirage). Riddled by hand and manually disgorged at de la terre. Zero dosage (no sugar addition) at disgorging. Estate bottled, hand-labelled, very small production of 552 bottles, individually hand-numbered.