Brocard Pierre Champagne Tradition Brut USA All are sour mash

All are sour mash

comes from a collection of vineyards growing at 600-1000 meters above sea level on deep volcanic soils

Fermented in large

The older rye has a "barely legal" rye mashbill of 53% rye and 37% corn

Vinification Method: Grapes are had harvested in small baskets and completely destemmed before they are pressed

Brocard Pierre Champagne Tradition Brut USA All are sour mashOrganically farmed. Vigneron Thibaud Brocard is the fifth generation of Champagne Brocard Pierre to work his family vineyards near the village of Celles sur Ource in the Seine river valley, known as the Barsquanais area of the Cte des Bar, the southernmost subregion of Champagne. Vineyards are entirely estate owned and farmed organically with both northern and southern exposures. The Champagne Brut Tradition is an assemblage of 80% Pinot Noir, 15%