Eniang
Decadent and full-bodied champagne, made from a blend of Meunier grapes, fermented in 228 liter oak barrels, with a dosage of 3 grams per liter. The grapes were sourced from parcels planted in 1947 and 1964, in the villages of Chavet and Mancy, and were disgorged in January 2015. We were thoroughly impressed with its quality and enjoyed it immensely. Cheers to a wonderful Easter!
















































































































