Extremely dry, little if any doughy/yeasty character. Consistent with approach, which is to ferment dry in bottle without dosage. Crisp and clean, relatively light mousse. Good, I like the dryness, but I prefer a bit more of the secondary character of a 'traditional method' sparkler.
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1/1/2019 - Cabfrancophile wrote:
Extremely dry, little if any doughy/yeasty character. Consistent with approach, which is to ferment dry in bottle without dosage. Crisp and clean, relatively light mousse. Good, I like the dryness, but I prefer a bit more of the secondary character of a 'traditional method' sparkler.
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