Composition parcellaire
Blanc de Pinot Noir
Tasting Food and drink harmonies In details
Mailly’s signature cuvee strikes a perfect balance between crispness and softness, subtle hints of citrus offset by plush aromas of roasted tropical fruit and sun-ripened wheat. The palate exhibits a tempered liveliness – fleshy fruit punctuated by the zing of citrus. Balance and spicy structure persist through to a chiselled, saline-infused finish.
A worthy match for foie gras in all its forms, but equally at ease with simpler fare – pan-fried seafood, roast turbot with white butter and particularly succulent poultry dishes such as free-range Bresse capon. For more exotic tastes, Blanc de Pinot Noir plays well with Indian cuisine, especially Tandoori-style recipes. With all that lovely supple fruit, it’s also an absolute winner with cheese!


Pinot Noir 100%.

Winemaking Process

First press wine, tank and barrel-aged separately. Reserve wines, aged in vats (solera system) Traditional aging sur lattes (on laths) in traditional chalk cellars.


Selected parcels of fruit from named sites (lieux-dits) on predominantly north-facing slopes, go to make a cuvee that showcases the greatness of Mailly Champagne Pinot Noir grapes.


8 g of sugar per litre.


Bottle 75 cl.