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Following the acquisition of the champagne house of Chateau d'Avize (Champagne, France) in 2010, the Abrau-Durso Company recently presented the first French champagne produced by Abrau-Durso – the organic champagne called Foliage.
Organic wines represent a new trend available only to a small number of manufacturers. The grapes for Foliage organic champagne are grown in clean soil without the use of fertilizers. In the treatment of land and vineyards, no farm equipment is used whatsoever. All operations are carried out by hand.
Foliage champagne was developed by Hervé Jestin, ecologist of a worldwide reputation. He was honing the style of Foliage champagne for years. Still wines used for the production of Foliage champagne are fermented and aged partly in oak casks, while second fermentation over three years occurs in the bottle.
• Abrau-Durso first French organic champagne in Russia
• Extra brut gourmet variety to be appreciated by connoisseurs of champagne
• Classic blend: 40% Chardonnay, 30% Pinot Noir, 30% Pinot Meunier

Foliage Extra Brut (France)

Grapes grade : Chardonnay, Pinot Noir, Pinot Meunier

Foliage, the French biodynamic Extra Brut, was created by Hervé Jestin, an internationally renowned oenologist. He took several years to perfect the style of the Foliage champagne based on the classic assemblage of Chardonnay, Pinot Noir, and Pinot Meunier. The Extra Brut style with minimum sugar content will be appreciated by true gourmets. This classic champagne with a soft velvety taste has a long pleasant aftertaste. Hervé Jestin said in an interview with Kommersant Weekend: “You shouldn’t be looking for the aromas of dried fruit, spices, bread crust, and other traditional components, although if you wish to, you will discover them.” “This is what you refer to as the ‘vertical style’ — you take a sip, and joy is born here,” says Monsieur Jestin while passing his hand from his chin towards the solar plexus

The Foliage biodynamic extra brut is an ideal accompaniment to a special moment or festive gourmet dinner with black caviar, truffles and hot foie gras.