Pinot noir: around 38% of vineyards. Mainly
cultivated in the Mountains of Reims and in Aube. It brings strength, roundness
and volume, with notes of red fruits and spices. Ageing on laths of champagne
obtained from Pinot Noir brings toasted nuances, sometimes combined with scents
of pastries, or even, for maturer champagnes, chocolate and roasted coffee. The producer, deciding to favour Pinot Noir
in his blending, can change the personality of his champagne.
