VINEYARD: Pinot Noir 50%, Pinot Meunier 50% from the Marne valley. Average age of the vines: 40 years. Pinot Noir is late-harvested to enhance the expression of the varietal aromas. A blend of 2002 and 2003 vintage.

WINEMAKING: Grapes are 100% handpicked, destemmed, pressed and vinified as a red wine with full maceration on the skins, fermentation in stainless steel vats with native yeasts. The rich salmon color is obtained from a bleeding operated on the free-running juice. Reserve wine is added up to 10% of the mass. Dosage: 5 gr/Lt.

APPELLATION	Champagne Rose’ Aoc
VINTAGE	NV
GRAPE COMPOSITION	50% Pinot Noir, 50% Pinot Meunier
TYPE	White / Sparkling / Dry
VINEYARD	Various estate vineyards in the Marne valley all over 30 year old.
SOIL	Light grey siliceous clay with veins of sand over a block of compact limestone.
ALCOHOL	12%
PRODUCTION	35,000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Pinot Noir and Pinot Meunier grapes are hand-picked the first or second week of September, crushed in a pneumatic soft press and subsequently fermented at controlled temperature into stainless steel tanks with maceration on the skins. A rose’ wine is then obtained through the ancestral ‘saignee’ technique. The rose’ still wine is kept at low temperature on its lees until February following the harvest, when it’s bottled for a secondary fermentation, to produce natural effervescence and carbonic pressure (4 years sur-lattes). 5 gr/lt dosage.
FOOD MATCH
Producer Home page:	BOULARD - Mailly Grand Cru Champagne
WEBSITE:	www.champagne-boulard.fr
WINE REGION:	CHAMPAGNE

• Champagne multi-vintage ‘Cuvee Petraea’ 1996-2002
• Champagne Blanc de Blancs Nature ‘Les Rachais’ 2001
• Champagne Grand Cru Mailly Brut Nature
• Champagne Rose Brut
• Champagne Brut ‘Cuvee de Reserve’

VINEYARD: Pinot Noir 90%, Chardonnay 10% in Mailly Grand Cru. Average age of the vines: 30 years. Pinot Noir is late-harvested to enhance the expression of the varietal aromas. A blend of 2002 and 2003 vintage.

WINEMAKING: Grapes are 100% handpicked, destemmed, pressed and vinified in stainless steel vats with native yeasts at controlled temperature. 15% of the wine ages in French oak barriques (mostly used) prior to the final blend and the secondary fermentation. Reserve wine is added up to 10% of the mass. Dosage: 0 gr/Lt.

APPELLATION	Champagne Aoc
VINTAGE	NV
GRAPE COMPOSITION	95% Pinot Noir, 5% Chardonnay
TYPE	White / Sparkling / Dry
VINEYARD	1,85 Ha in Mailly Grand Cru
SOIL	Light grey siliceous clay with veins of sand over a block of compact limestone.
ALCOHOL	12%
PRODUCTION	25,000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Pinot Noir grapes are hand-picked the first or second week of September, crushed in a pneumatic soft press and subsequently fermented at controlled temperature into stainless steel tanks up to 8-9% alcohol. The freshly fermented wine is kept at low temperature on its lees until February following the harvest, when it’s bottled for a secondary fermentation, to produce natural effervescence and carbonic pressure (4 years sur-lattes). 0 gr/lt dosage.
FOOD MATCH
Producer Home page:	BOULARD - Mailly Grand Cru Champagne
WEBSITE:	www.champagne-boulard.fr
WINE REGION:	CHAMPAGNE

• Champagne multi-vintage ‘Cuvee Petraea’ 1996-2002
• Champagne Blanc de Blancs Nature ‘Les Rachais’ 2001
• Champagne Grand Cru Mailly Brut Nature
• Champagne Rose Brut
• Champagne Brut ‘Cuvee de Reserve’

WINEMAKING: Every year, the wine from the latest harvest, vinified and aged separately, is incorporated in the blend (up to ¼ of the whole quantity) and an equal quantity is then taken from the blend for bottling. This principle known as ‘Solera’ assures the presence of old wines in the blend. This basis of old reserve wines guarantees a constant quality whatever the vintage, while preserving the character of the terroir. Natural indigenous yeasts. No filtration and no fining. Prise de mousse limited to 5 atmospheres / cm2 of pressure to get a fine creamy mousse. Dosage: 7 gr/Lt.

APPELLATION	Champagne Aoc
VINTAGE	A blend of 7 vintages with Solera method ['96-'97-'98-'99-'00-'01-'02]
GRAPE COMPOSITION	60% Pinot Noir, 20% Pinot Meunier, 20% Chardonnay
TYPE	White / Sparkling / Dry
VINEYARD	Various vineyard parcels in the Marne valley and Montagne de Reims with vines over 30 year old.
SOIL	Light grey siliceous clay with veins of sand over a block of compact limestone.
ALCOHOL	12%
PRODUCTION	15,000 bottles
AWARDS
TASTING NOTES
WINE MAKING	The three grape varieties are vinified separately and aged in oak barrels (Quercus Petraea). The barrels are 3-year old, plus 10% new barrels. Blending is done just before bottling. A blend of 7 vintages, 1996 to 2002. Every year, the wine from the latest harvest, vinified and aged separately, is incorporated in the blend (up to ¼ of the whole quantity) and an equal quantity is then taken from the blend for bottling. This principle known as ‘Solera’ assures the presence of old wines in the blend. This base of old reserve wines guarantees a constant quality whatever the vintage, while preserving the character of the terroir. Natural indigenous yeasts. No filtration and no fining. Prise de mousse limited to 5 atmospheres / cm2 of pressure to get a fine creamy mousse.
FOOD MATCH
Producer Home page:	BOULARD - Mailly Grand Cru Champagne
WEBSITE:	www.champagne-boulard.fr
WINE REGION:	CHAMPAGNE

• Champagne multi-vintage ‘Cuvee Petraea’ 1996-2002
• Champagne Blanc de Blancs Nature ‘Les Rachais’ 2001
• Champagne Grand Cru Mailly Brut Nature
• Champagne Rose Brut
• Champagne Brut ‘Cuvee de Reserve’