Champagne Aurore & Florian Laval - Olim

Biodynamic champagne goes a step further than organic and follows the principles of Rudolf Steiner. This means that viticulture is aligned with the lunar calendar and natural preparations are used to strengthen the vineyard. Biodynamic champagnes are often more expressive and reflect the terroir even better. They carry labels such as Demeter or Biodyvin.

Blanc de Noirs means "white from black grapes" and is made exclusively from Pinot Noir and/or Pinot Meunier. Despite the dark grapes, the champagne has a light color because the juice is pressed directly without maceration. Blanc de Noirs champagnes are often fuller, more powerful, and richer in flavor, with notes of red fruit, spices, and a creamy texture.

Rosé Champagne is made in two ways: the saignée method, in which red grapes are briefly macerated with the juice for intense color and fruity flavor, and the assemblage method, in which red wine is added to white base wine for a softer, more elegant rosé. The Champagne shown here is made using the assemblage method, which results in a fresh and balanced style with refined fruity notes.

In Champagne, natural yeasts are used to enhance the wine's terroir expression, complexity, and authenticity. These indigenous yeasts, sourced from the vineyards and cellars, create unique fermentation characteristics and a richer flavor profile. This is especially favored by smaller and biodynamic producers, as it contributes to a pure and natural wine style. While some houses use commercial yeasts for consistency, the use of natural yeasts remains an important component of traditional and artisanal Champagne production.

• Everything about Blanc de Noirs Champangne
• Grand Cru, Premier Cru or other Cru
• The Champagne label
• Dosage in Champagne