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A young talent in Champagne is Adrien Renoir: in 2015 he joined his father in the family cellars in grand cru village Verzy to make champagne. Together they developed a new strategy: no more herbicides in the vineyards, lots of focus on terroir and meticulous use of oak.
These days you'll find Adriens name on the labels of his exciting, dry champagnes. The grapes, mostly pinot noir, are vinified in oak barrels with indigenous yeasts. Malolactic fermentation is allowed for a round mouthfeel. After second fermentation the champagnes are allowed quite some aging time in cellar.
Champagnes by a promising winemaker: fruity and expressive, layered and gastronomic.