Late Release Langenlois Grosse Reserve, Blanc de Blancs, brut nature

The grapes come from vineyard sites around Langenlois at elevations of 280 to 380 metres. The soils consist of loess, gneiss, and clay- and sand-bearing sediments. Following selective hand-picking on 20 and 26 September 2014, the whole grapes were pressed. The first fermentation took place spontaneously in stainless steel, after which the base wine matured for seven months on the gross lees and nine months on the fine lees. After bottling on 17 December 2015, the sparkling wine spent at least 90 months on the lees. The style is uncompromisingly dry, with notes of brioche, hazelnut, baked apple and citrus, fine mousse, piquant acidity, a creamy body and a mineral-saline finish.