Charles Dufour - Bulles de Comptoir #10 Tchin Tchin

Charles Dufour
Champagne Bulle de Comptoir #8 Stilleben

Generally, the wines are harvest with sufficient phenlic ripeness. Sulphates with less than 1g/hl with natural settling of individual barrels without blocking malolactic fermentation. Only first press juices were used in the vinification for the Lieu Dix. Indigenous yeast are used with aging on less for 9 months before racking. A further two months are spent in the vats. The wines are non-fined and non-filtered.

PRISE DE MOUSSE
The second fermentation is done using addition of the Mo羶t Concent r矇 Rectifi矇 (MCR). MRC is a rectified concentrated must made from concentrated dehydrated grapes in accordance to the biodynamic and organic certifications. This is added a week before the start of the second fermentation. Ventilation is generous on the day when capsules go on to allow more oxygenation.

The Cuvee
Bulle de Comptoir #8 "StillleBen"
The Bulle de Comptoir is a blend of 60% Pinot Noir, 30% Chardonnay, and 10% Pinot Blanc. The wines are from the region of the Vallee de l'Ource (from Villages Landreville, Essoyes and Celles s/Ource). 80% of the wines are from the 2017 vintage while the rest are from perpertual reservesfro 2010 to 2016 . 12% Alcohol