Blanc de Blancs 2014 is made without Malolactique fermentation in order to keep the freshness and complexity of aromas.
3,5g per litre Bassin du versant du Mancy, coteaux Sud d’Epernay
Gold and clear aspect, with thin cordons of bubbles.
Delicate floral notes typical of withe flowers: lime blosssom and honey suckle. This is followed by fruity notes such as firm white pear.
The palate confirms yhis floral and fruity impression. There is also a hint of white peach, and the wine contuinues in a lineat fashion.
Esterlin headquarters are located on the famous Avenue de Champagne in Epernay.
The building is inspired from the Villas de Palladio in Venetie.
The interior is modern with great spaces, architectural lines, and elegant woodworks.
It’s a great place to be during the sunny days, where tourists and visitors can share a fresh coupe of our champagne directly on the terrace.
In a building inspired by the Palladian villas in Veneto, in the heart of the city of Epernay on the famous Avenue de Champagne, Champagne Esterlin presents a unique style achieved with a traditional and distinctive method. Most of the wines are vinified without malolactic fermentation, synonymous with freshness, intensity, and good aging potential. To add more complexity, they undergo a longer aging period: 5 years for the Brut Eclat, which is disgorged 1 year before commercialization, 6 years for the Blanc de Blancs Eclat, and 10 years for the cuvées and cuvées Identity. This duration provides the wine with great aromatic and gustatory complexity, with tasting notes of superior aging.
Esterlin Champagnes manage to maintain both the roundness and the freshness of the fruit (citrus, yellow fruits) depending on the cuvées. The reserve wines are crafted from a Solera, initiated in 1972 with exceptional quality. The Solera imparts to our non-vintage wines, Brut Eclat and Ex-Solera, a higher density and induces a rich and complex body. Maison Esterlin also employs oak barrel fermentation for its 2010 Cléo Blanc de Blancs cuvée.
In February 1948, three families - Fransoret, Dehu, and Cadestin - located in Mancy, a village on the southern slopes of Epernay, near the Côte des Blancs, came together around a common project to produce Champagne. They initially united 29 members over an area of 23 hectares. Since then, the Cooperative has significantly expanded and has notably developed in the renowned Coteaux du Sézannais and in the Marne Valley (La Chapelle Monthodon). Today, 70 years later, the Maison relies on nearly 200 members dedicated to cultivating and harvesting the finest grapes across a vineyard of 110 hectares.
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