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With a rich history spanning four generations, the AR Lenoble Champagne House is family-owned and independent. A pioneer and committed to sustainable development and biodiversity for over 20 years, AR Lenoble is the second Champagne House to be certified "High Environmental Value" Level 3 in 2012.
Defining itself as a Champagne craftsman, AR Lenoble focuses its values, principles and innovative practices around 4 fundamental pillars: working in the vineyard by transmitting the soul of the house over the generations, an exceptional know-how both in the management of the vineyard and throughout the winemaking process, a sense of excellence advocating biodiversity and innovation, as well as Le temps Long Au Coeur highlighting a vision that is in tune with the pace of nature and the slow winemaking process.
Deliberately produced in limited quantities, AR Lenoble champagnes reflect the quest for excellence that has driven the house since its foundation in 1920, notably through the exclusive production of the cuvée from the first press. The reserve wines are matured in corked magnum bottles in order to preserve their freshness and develop their aromatic richness.
The cuvées of the AR Lenoble Champagne House, whose dosage does not exceed 5 g/l, are renowned for their delicate effervescence, their aromatic richness and their smooth texture.
The vineyards of the AR Lenoble Champagne House cover an area of 18 hectares in several illustrious Champagne villages, namely Chouilly, Bisseuil and Damery.
Although the word "mag" refers to the ageing of a part of the reserve wines in magnum, an ideal format to preserve the precision and the freshness of the wine, the number following the term "mag" is the year in which the base wine was harvested.
Vinification and ageing
The base wine is made from the 2017 harvest. The proportion of perpetual reserve wine is 45%. The dosage of this Extra Brut champagne is 2 g/l.
Chardonnay (25%) from Chouilly Grand Cru
Pinot Noir (40%) from Bisseuil Premier Cru
Pinot Meunier (35%) from Damery (Marne Valley).
For an optimal tasting, serve between 9° and 10°C.
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