Henriot Brut 2006 was characterized by a delicate balance of richness and complexity. Freshness and elegance are in order, provided by the Chardonnay grape. The mouth and nose are marked by a fine evolution that gives the wine complexity. Serve at 8-10 ° C. After the harvest, pressing carefully. Settling, 1st fermentation at low temperature. Filling and setting drums before assembly. 2nd fermentation, put on racks and on keyboard. Conditioning and égalisage. Finally corking for aging Champagne.
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