Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.
Scroll left/right to browse more..
Dosage: 1.7g/L - Extra Brut
Pierre Tarlant於Marne Valley種植葡萄樹，而Tarlant家族就於1687年開始釀酒。1928年，Louis Adrien Tarlant生產了第一支家族香檳，其後他們便於Oeuilly村出產香檳，延綿四代。時至今日，他們的村在Benoît Tarlant手中，並於1999年開始產酒。
Marne Valley土壤多元化，令Tarlant的酒擁有複雜風土，由於鄰近Marne River，加Tarlant仔細運用木桶，令他們的香檳豐腴，味道濃郁。
擁有香檳區最佳質素的 Pinot Noir，Celles-les-Condé 位於 Dhuys 和 Surmelin 兩河交界，也是皇室最愛之地。在這廣闊和陽光普照的斜坡，就是皇室葡萄園，Tarlant 家族外公就在這裡種植 Pinot Noir
100% Pinot Noir
Champagne Must from the press! This one is from the famous "Mocque Tonneau" vineyard, Pinot Noir harvested in morning and afternoon in Celles-lès-Condé. Future La Vigne Royale Champagne is on the way...
The Tarlant family traces their winegrowing history back to 1687, when Pierre Tarlant first cultivated grapevines in the Marne Valley. In 1928, Louis Adrien Tarlant produced the family’s first estate-bottled champagne, and since then there have been four successive generations of Tarlants producing wine at their estate in the village of Oeuilly. Today the estate is in the hands of Benoît Tarlant, who has been making wine here since 1999.
The diversity of soils in this area of the Marne Valley results in a complex signature of terroir that is strongly reflected in Tarlant’s wines. These are ample, full-flavored champagnes, influenced by their close proximity to the Marne River, as well as by Tarlant’s sophisticated use of oak for vinification. They are always impeccably structured thanks to the lack of malolactic, and they are dosed very low, below six grams or down to zero.
Home of Champagne finest Pinot Noir, Celles-les-Condé lies at the juntion of the Dhuys and Surmelin rivers, a favourite place for the Royal Court. On these vast and sunny slopes stands La Vigne Royale (The Royal Vine), a vineyard on which our maternal grandfather has planted Pinot Noir.
Country of Origin:
Vineyard "Mocque Tonneau" in Celles-lès-Condé, Principality of Condé, hard limestone subsoil.
Vinification in 4-wine oak barrels. Barrel fermentation with the lees regularly stirred back into the wine. Remains in barrels until May.
Golden colour, lively bubbles. Typical Champagne aromas like toasted bread, biscuits and minerals, together with attractive white flowers and fresh fruits such as cantaloupe, pineapple and peach. Very soft and silky texture, tropical fruit flavours like lychee and pineapple. Obvious oak from mid-palate lead to the end, bringing up the whole structure and layers, long finish.