Alexandre Ponnavoy identified these reliable parcels of Pinot Noir giving ripeness in the grapes suitable for red wine:
Ambonnay four parcels: La Bouteille, Le travers des Avès, Saint Remy and La Grande Ruelle
Verzennay one parcel: Les Rochelles.
Hautvillers a special “lieu dit” Les Bissmarlettes.
Les Riceys one parcel: Les Eglanceaux, planted pre 1970.
The red wine percentage is now reduced and only from the vintage of the dominant year in the non-vintage blend. 30% Chardonnay, 45% Pinot Noir, 25% Meunier.
A new rose was born, more gastronomic where you can feel the impact of the red wines, giving fresh red berry fruit and a touch of tannin. The red wine percentage is now reduced and only from the vintage of the dominant year in the non-vintage blend. During the eight years trial much work was done on making the red wine with this being the eventual process: cold maceration of grapes for 4 to 5 days before the alcoholic fermentation to extract a maximum of fruit, colour and the DNA of each terroir, followed by 10-15 days further maceration during fermentation. Alexandre says they test the tank 5-6 times a day to determine the precise “drawing off time.” During the process much is done to ensure supple tannins, the wines always complete MLF. Alexandre says if they wanted to make a Coteaux Champenois they have the right wines, but rose is given the priority.