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Pierre Legras Champagne has a modern winery to develop its vintages. Consisting of 27 stainless steel tanks and a dozen barrels, it offers Vincent the opportunity to engineer his wines as he wishes. Rooted in his time, he has equipped himself with thermo-regulated vats. They ensure an ideal fermentation temperature and thus a greater preservation of the aromas.
Following his intuition, Vincent carries out malolactic fermentation on all his wines. Performed at the end of the alcoholic fermentation stage, it plays a key role in reducing the acidity of juices. With aging, aromatic hints of butter and brioche develop month after month.
This stage is one of the indisputable signatures of Pierre Legras champagnes
Since his beginnings, Vincent has blended his champagnes. Disregarding conventions, he has chosen the beginning of Spring for the first tastings of the clear wines. An ideal period as it gives Pierre Legras Champagne more mature and expressive juices. This guarantees that the aromas, so characteristic of each terroir, express themselves with finesse and power. The year’s work begins to take shape before his eyes. It will nevertheless take several tastings to imagine, combine and expose the distinctive style of Pierre Legras wines.
In order to bring out the potential of each clear wine, each is blended and vinified according to two techniques. The first part is vinification and aging in stainless steel tanks. By working in this way, Vincent obtains frank, mineral and fruity champagnes whose freshness is the common denominator. For the Monographie and Idée de Voyage cuvees, he partly vinifies the wines in casks to associate them with wines vinified and matured in vats. During this short and decisive period, champagnes have a more roasted and spicy profile, rubbing shoulders with the world of gastronomy. A fate reserved only for high-end vintages.