Notes:

• Producer: Egly-Ouriet was founded in 1930 and is based in Ambonnay Grand Cru in the Montagne de Reims. The estate is managed by Francis Egly, who assumed responsibility in the early 1980s and expanded the family's vineyard holdings to approximately 12 hectares. The domaine farms vineyards primarily in Ambonnay, Bouzy, Verzenay, and Vrigny, with Pinot Noir accounting for the majority of plantings. Vineyard work emphasizes sustainable farming, low yields, hand harvesting, and harvesting at full physiological ripeness. Fermentations are carried out with indigenous yeasts, the vins clairs are fermented and aged in oak barrels, malolactic fermentation is generally blocked, and the wines receive significantly longer lees aging than the minimum required by the appellation before release.
• Vineyard: The Grand Cru Extra Brut is produced from approximately 70% Pinot Noir and 30% Chardonnay sourced from Grand Cru vineyards in Ambonnay, Bouzy, and Verzenay. Roughly 90% of the fruit originates from Ambonnay, with the balance coming from Bouzy and Verzenay. Many of the parcels are planted to mature vines rooted in the chalk-rich soils of the Montagne de Reims. The Base 2020 release is complemented by reserve wines from previous vintages, maintaining consistency while preserving the character of the base year. The predominance of Pinot Noir gives the wine structure and depth, while Chardonnay contributes acidity and precision.
• Winemaking: The base wines are fermented with indigenous yeasts and aged in small neutral oak barrels without malolactic fermentation. After blending, the wine undergoes secondary fermentation in bottle followed by approximately 48 months on the lees before disgorgement. The Base 2020 release is bottled as Extra Brut with a 2 g/L dosage, reflecting the estate's long-standing approach of combining ripe fruit, extended lees aging, and minimal dosage. The wines are neither fined nor filtered prior to bottling, preserving texture and site expression.
• Technical Details: Champagne AOC; Base Vintage 2020; approximately 70% Pinot Noir and 30% Chardonnay; Grand Cru fruit from Ambonnay, Bouzy, and Verzenay; approximately 90% Ambonnay; indigenous yeast fermentation; vinified and aged in neutral oak barrels; no malolactic fermentation; approximately 48 months on the lees; 2 g/L dosage; Extra Brut; approximately 12.5% alcohol.
• Food Pairing: The combination of Pinot Noir concentration, extended lees aging, and low dosage makes this wine well suited to roast chicken, veal, pork loin, lobster, Dover sole, grilled turbot, mushroom dishes, and aged Comté. Its vinous structure also allows it to accompany richer preparations that would typically be paired with white Burgundy, while its acidity and chalk-driven finish maintain freshness throughout the meal.