A wine from Champagne may be labelled „Extra Brut“, if less than 6 g/l of sugar have been added during the „dosage“ after disgorging. This wine, a 100% Chardonnay with only 4 g/l of sugar, is made fom grapes grown on the chalky soils of the Côte des Blancs close to Epernay and on the pebbly stone soils of Cézanne further south. A rather low “dosage”, if you consider that most of the Champagne wine we drink labelled as “Brut”, has a dosage up to 15 g/l of sugar.

Champagne Paul Lebrun Extra Brut

Personally, I think this Champagne doesn’t like to stay alone, asking for culinary company. The nose is rather discreet, with citrus smells and flowers, before revealing some ripe peachy and buttery aromas. On the palate you will find straight, crispy acidity and fine, tight bubbles, while lemon and peach aromas recall the nose. It’s the straightness of the palate makes you think spontanuosly about oysters! Their salty savouriness will perfectly harmonize with the crispy lemon taste and the fine bubbles of this Champagne. You should serve it fresh of course, but I prefer a temperature of 10°C to 12°C for this wine to accentuate its hidden vinosity.