Champagne Serge Mathieu

Serge Mathieu continues to supervise the winemaking. He has been assisted in his task by Michel Jacob for the past few years. From harvest to the ageing of the wines, the choices made in the winemaking process revolve around the will to have true and fruit-driven flavours that have had time to develop. Techniques remain traditional, but efforts ...

Serge Mathieu continues to supervise the winemaking. He has been assisted in his task by Michel Jacob for the past few years. From harvest to the ageing of the wines, the choices made in the winemaking process revolve around the will to have true and fruit-driven flavours that have had time to develop. Techniques remain traditional, but efforts are made at every step of the process to preserve the initial quality of the fruit by treating it carefully. And once they are made, the wines are given extended ageing in the cellars. This is rare enough in Champagne and almost unique for such a small house. The result is that only minimal quantities of sugar need to be added at the dosage stage, thus preserving the natural freshness of the aromas.

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