Long before champagne was celebrated for its fizz, it was famed for its still wines – especially its reds – which were light in body and dry. There is something quite extraordinary about them – like a window into Champagne’s soul – free from the distraction of CO². Increasingly, there are some good, small producers working to reveal Champagne’s terroir through this unfiltered lense. Yoko Ota-Sawyer explains.
This Article was originally published on Vine and Bubble
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