<\/p>\n\n\n\n
The Les Enfants du champagne finally met, after the\n“covid break”, at the Enoteca Pinchiorri in Florence to taste and\ndrink 13 proprietary cuv\u00e9es, coming from the most suitable and most expressive\nterritories of champagne.<\/p>\n\n\n\n
We have gone from the minerality of the pure\nchardonnay to the austerity of the pure pinot noir through the Meuniers full of\ncharm, to the vintages produced only in special vintages, arriving at the ros\u00e9\nd’assemblage, up to a rare Ros\u00e9 de Saign\u00e9e (pink with blood, it would mean that\nthe grape has been bled). The creators of this important project are Enrico\nMazza and Alessandro Natali and their work is the fruit of twenty years of\nresearch, tasting and work. Six chefs de cave were selected and Enrico Mazza\nand Alessandro Natali worked alongside them giving their contribution in the\nsearch for grapes that could best express their identity in a particular\nterroir.<\/p>\n\n\n\n
How did the idea for this dinner-tasting come about?\nSome time before I was invited to Florence for a dinner by friends of Piero and\nAntonella Cheli who told me that they would have a dinner with two starred\nchefs and that they would drink some champagnes, all this without going into\ndetails. On the fixed day, I go to this dinner with my wife and see a\nbeautifully set table and two chefs who were already at work. At dinner I meet\na friend, a sales agent, Andrea Tagliafraschi who accompanied Enrico Mazza and\nAlessandro Natali, people I had never met, who make us drink four champagnes\nduring dinner. I am struck by their minerality and the grace of their bubbles.\nFrom here it was instinctive for me to ask to be able to organize a tasting\ndinner of all their 13 champagnes at the Enoteca Pinchiorri with Les Enfants du\nChampagne.<\/p>\n\n\n\n
This happened and the dinner was held on March 10,\n2022. For the occasion, chefs Riccardo Manco and Luca della Tommasina created a\n13-course menu, one course for champagne. What a delight!<\/p>\n\n\n\n
All perfectly spot on, both the quality of the food\nand the pairings. Maximum attention to the table, to the service of both the\nfood and the champagnes.<\/p>\n\n\n\n
The evening was attended by Les Enfants du Champagnes:\nLeo Damiani, Stefano Azzolari, Marco Maffei, Valerio Mearini, Maurizio\nTarquini, Orazio Vagnozzi, Vincenzo Tardini replacing Roberto Schneuwly who was\nabsent and myself. Also present were Andrea Tagliafraschi, Extr\u00e8’s sales agent\nfor Tuscany, and Enrico Mazza.<\/p>\n\n\n\n
Menu:<\/p>\n\n\n\n
\u2022 Aperitif in the Cellar with mis en bouche paired\nwith XI L’Hoste Iconique brut;<\/p>\n\n\n\n
\u2022 Warm salsify salad and fried Fascine prawns, San\nRossore pine nut cream, smoked mozzarella milk paired with IV Berthelot-Pinot\nFolie Royale;<\/p>\n\n\n\n
\u2022 Almond and Celline olive soup, artichokes with\nbergamot and lobster with juniper paired with X Derouillat Cote du R\u00eave;<\/p>\n\n\n\n
\u2022 Hazelnut fritter with venison tartare paired with V\nLionel Carreau Jalon du Plaisir blanc de noir;<\/p>\n\n\n\n
\u2022 Eel ravioli with tamarind broth paired with IX\nLionel Carreau Fleur de Corail ros\u00e9;<\/p>\n\n\n\n
\u2022 Capellini cooked in porcini mushroom reduction, sea\nurchins and marinara mussel powder served with IV Stephane Coquillette Cuv\u00e9e\nAlmas blanc de blanc Grand Cru;<\/p>\n\n\n\n
\u2022 Risotto with carrots and star anise, scampi alla\nplancia, veal nerves with capers combined with I David Coutelas Jeux de Forid;<\/p>\n\n\n\n
\u2022 Baked bread and pheasant served\nwith VIII Stephane Coquillette Scepter Noir blanc de blanc Grand Cru;<\/p>\n\n\n\n
\u2022 Vignaiole snails cooked in a pan, cream of polenta\nwith fresh spices, chicory and coconut gravy, dish paired with III Derouillat\nIle sur Nil ros\u00e9 de Saign\u00e9e 2013;<\/p>\n\n\n\n
\u2022 “Tordellini” of salami, saffron cream,\npistachio pesto and chamomile served with VII David Coutelas Cru de Neiges\nblanc de blanc Grand Cru;<\/p>\n\n\n\n
\u2022 Spit-roasted Mora Romagnola piglet, horseradish\napples and pumpkin and cinnamon compote perfectly married to the Derouillat\nCvu\u00e9e d’Orient brut 2014;<\/p>\n\n\n\n
\u2022 Redfish fillet steamed and then fried with cacciucco\nreduction, mustard-flavoured chard and grilled tomato oil paired with XII\nStephane Coquillette Cl\u00e9 d’Hiram blanc de noir 2012;<\/p>\n\n\n\n
\u2022 Roe deer glazed with honey and cocoa, dark Jerusalem\nartichoke, apple with rose and chilli tasted together with the splendid XIII\nR\u00e9serve Supr\u00eame mill\u00e9sime 2004;<\/p>\n\n\n\n
Following are\nthe tasting notes of the champagnes of the evening:<\/p>\n\n\n\n
CHAMPAGNE\nEXTR\u00c9<\/strong><\/p>\n\n\n\n XI\nCHAMPAGNE L’HOSTE<\/strong><\/p>\n\n\n\n ICONIQUE\nBRUT s.a.<\/strong><\/p>\n\n\n\n (Grapes: 55% Chardonnay and 45%\nPinot Noir)<\/strong><\/p>\n\n\n\n This cuv\u00e9e is\nproduced in the C\u00f4te des Blancs.<\/p>\n\n\n\n The subsoil is\ncomposed of limestone and outcropping gypsum.<\/p>\n\n\n\n Gypsum is\ncharacterized by the presence of molluscs from the secondary era. The soil can\nstore between 300 and 400 liters of water per cubic metre.<\/p>\n\n\n\n Fermentation is\ncarried out in steel drums. It carries out the malolactic fermentation (dosage\n7gr\/l and rests on the lees for 36 months).<\/p>\n\n\n\n Straw yellow\ndress with gold textures.<\/p>\n\n\n\n The bubbles are\nfine and numerous.<\/p>\n\n\n\n On the nose it\nspreads aromas of brioche bread, minerals, iodine, yellow flowers, pineapple,\nfresh celery, Kaiser pear to end with suffused memories of Marseille soap.<\/p>\n\n\n\n On the palate\nthe bubbles are fine and the body is medium. Rich is the flavor that is\naccompanied by a pleasant minerality.<\/p>\n\n\n\n Well balanced\nwine with freshness that expands throughout the oral cavity which completely\ndominates the alcoholic mass. Its gustatory persistence is long with a yellow\ngrapefruit finish. (90\/100)<\/strong><\/p>\n\n\n\n CHAMPAGNE EXTR\u00c9<\/strong><\/p>\n\n\n\n CHAMPAGNE BERTHELOT – PIOT<\/strong><\/p>\n\n\n\n IV FOLIE ROYALE Brut s.a.<\/strong><\/p>\n\n\n\n (Grapes:\n80%Pinot Meunier e 20% Chardonnay)<\/strong><\/p>\n\n\n\n The vines are in the Vall\u00e9e\nde la Marme which is the youngest part of Champagne, as the upward pressure of\nthe Alps to the southeast and the sinking of the Paris Basin to the northwest\nhave pushed the chalk layer ever deeper, favoring the raising of clay, sand and\na small part of limestone.<\/p>\n\n\n\n Fermentation carried out in\nsteel. After the malolactic fermentation, it rests on the lees for 36 months,\ndosage 6 g\/l.<\/p>\n\n\n\n Shiny golden yellow dress.\nFine and generous bubbles.<\/p>\n\n\n\n An intense chalk aroma rises\nfrom the glass followed by iodine, barley hard candy, yellow flowers, red\nfruit, ripe apricot, pear, red apple, dried chestnut (chestnut flour),\nraspberry hard candy, starch spray for ironing, helichrysum (plant that smells\nof licorice, mint and chamomile) to finish with intense flavors of hard almond\nshell.<\/p>\n\n\n\n On the palate the bubbles\nare fine. The body is medium and the wine is salty and buttery. Perfect\ngustatory balance thanks to the generous freshness that dominates the alcoholic\nmass. Long is its gustatory persistence. (90\/100)<\/strong><\/p>\n\n\n\n CHAMPAGNE EXTR\u00c9 <\/strong><\/p>\n\n\n\n CHAMPAGNE D\u00c9ROUILLAT<\/strong><\/p>\n\n\n\n X C\u00d4TE DU R\u00caVE BRUT s.a.<\/strong><\/p>\n\n\n\n (Grapes:\n55% Pinot Meunier, 30% Chardonnay e 15% Pinot Noir)<\/strong><\/p>\n\n\n\n The vineyards are in the\nCoteaux sud d’Epernay.<\/p>\n\n\n\n Predominantly calcareous-clayey\nsoil with south and south-east exposure of the vineyards. Alcoholic\nfermentation carried out in steel barrels. Performs malolactic fermentation.<\/p>\n\n\n\n The refinement is 48 months\nin the bottle, dosage 6gr\/l.<\/p>\n\n\n\n Intense and shiny gold\nmantle. The bubbles are fine and numerous.<\/p>\n\n\n\n The nose is explosive with\nintense aromas of plaster, dried banana, banana peel and Coccoina glue (coconut\nmilk, almond), followed by notes of saltiness, Kaiser pear, yellow grapefruit,\ngrated lemon peel, Marseille soap, peanut wafers , to end with references to\nhard almond shells.<\/p>\n\n\n\n On the palate the body is\nmedium and the bubbles are very fine. A richly savory and balanced wine between\nalcohol and freshness. Long is its persistence on the palate with a salty and\ncitrus finish. (91\/100)<\/strong><\/p>\n\n\n\n CHAMPAGNE EXTR\u00c9 <\/strong><\/p>\n\n\n\n CHAMPAGNE LIONEL CARREAU<\/strong><\/p>\n\n\n\n V JALON DU PLAISIR<\/strong><\/p>\n\n\n\n Brut – Blanc de Noirs s.a.<\/strong><\/p>\n\n\n\n (Grapes:\n100% Pinot Noir)<\/strong><\/p>\n\n\n\n The vineyards are in the\nc\u00f4te des Bar. The soils are a mixture of clay and limestone with a marl\ntendency. The prevalence of clay means that the wine has chalky, mineral hints.\nThe alcoholic fermentation is carried out completely in steel drums.<\/p>\n\n\n\n It carries out the\nmalolactic fermentation and stays 24 months on the lees, dosage 7gr\/l.<\/p>\n\n\n\n Golden yellow dress.<\/p>\n\n\n\n Olfactory range made of\nintense aromas of chalk and juniper berry, followed by pine resin, quince and\ncoccoin glue (coconut milk, almond).<\/p>\n\n\n\n When tasted, the bubbles are\nfine and the body is medium, flavors of lemon, lime and salt.<\/p>\n\n\n\n Well balanced wine thanks to\nthe generous freshness which neutralizes the alcoholic mass.<\/p>\n\n\n\n Its gustatory persistence is long with a finish of granny smith apple and lime. (91\/100)<\/strong><\/p>\n\n\n\n CHAMPAGNE EXTR\u00c9 <\/strong><\/p>\n\n\n\n CHAMPAGNE LIONEL CARREAU<\/strong><\/p>\n\n\n\n IX FLEUR DE CORAIL<\/strong><\/p>\n\n\n\n Brut\n– Prestige Ros\u00e8 s.a.<\/strong><\/p>\n\n\n\n (Grapes: ros\u00e9 d’assemblage 90%\nPinot Noir and 10% Pinot Noir red wine from the same vineyards)<\/strong><\/p>\n\n\n\n The vineyards are located in\nthe C\u00f4te des Bar.<\/p>\n\n\n\n The subsoil is\nclayey-limestone with calcareous shells of oysters, molluscs and calcium\ncarbonate. The alcoholic fermentation is carried out in steel barrels. The\nmalolactic fermentation is carried out. The refinement in the bottle takes\nplace for 24 months on the lees.<\/p>\n\n\n\n The dosage is 7gr\/l.<\/p>\n\n\n\n Antique pink colour. The\nbubbles are quite fine and quite numerous.<\/p>\n\n\n\n Olfactory mix made of aromas\nof macerated raspberry, vanilla, candied cherry, white chocolate, iodine,\njuniper berry hints, fine ice cream cone wafer, tamarind to end with wild\nstrawberry puffs. On the palate the bubbles are quite fine and the body is\nmedium. Flavors of lemon and pink grapefruit. Wine with marked acidity that\ndoes not make the alcoholic mass feel at all. Its intense aromatic persistence\nis long. It dries out the upper gum a little. (91\/100)<\/strong><\/p>\n\n\n\n CHAMPAGNE EXTR\u00c9 <\/strong><\/p>\n\n\n\n VI CUV\u00c9E ALMAS <\/strong><\/p>\n\n\n\n Brut – Blanc de\nBlancs Grand Cru s.a.<\/strong><\/p>\n\n\n\n (Grapes:\n100% Chardonnay)<\/strong><\/p>\n\n\n\n The vineyards extend in the\nC\u00f4te des Blanc.<\/p>\n\n\n\n The subsoil mainly consists\nof chalk and the thickness of the arable soil is less than 20 cm. In certain\npoints the gypsum emerges on the surface therefore the vines are planted on the\ngypsum rock which acts as a thermal and hygrometric regulator.<\/p>\n\n\n\n The alcoholic fermentation\nis carried out in steel barrels. Performs malolactic fermentation. The\nrefinement is 36 months on the lees. The dosage is 5gr\/l.<\/p>\n\n\n\n It appears bright light\ngolden yellow with fine and quite numerous bubbles.<\/p>\n\n\n\n Nose captivated by the\nintense aroma of plaster followed by notes of pineapple, acacia honey, rennet\napple, pastry, butter, shortcrust pastry, blond leather, wild fennel and star\nanise.<\/p>\n\n\n\n On the gustatory examination\nthe bubbles are fine while the body is medium. Well balanced wine, savory and\nmineral. Flavor of acacia honey, rennet apple and cedar which remains\nthroughout its long persistence on the palate. (91\/100)<\/strong><\/p>\n\n\n\n CHAMPAGNE EXTR\u00c9 <\/strong><\/p>\n\n\n\n CHAMPAGNE DAVID COUTELAS<\/strong><\/p>\n\n\n\n I JEUX DE FROID Brut s.a.<\/strong><\/p>\n\n\n\n (Grapes:\n70% Chardonnay, 25%Pinot Noit e 5% Pinot Meunier)<\/strong><\/p>\n\n\n\n The vineyards are in the\nVall\u00e9e de la Marne.<\/p>\n\n\n\n Clayey, sandy and slightly\ncalcareous soil.<\/p>\n\n\n\n Exposure of the vineyards to\nthe south of the highest part of a slope. The alcoholic fermentation is\nentirely carried out in French oak barriques, there is no filtration and the\nwine remains in the barriques in the cellar left covered in the middle of winter\nso that the day-night temperature range that separates the liquid part from the\nsolid and which then precipitates by natural decantation. Does not carry out\nmalolactic fermentation. The refinement is 48 months on the lees and the dosage\nis 6gr\/l.<\/p>\n\n\n\n Bright golden yellow colour.\nThe bubbles are quite fine and quite numerous.<\/p>\n\n\n\n Intense aromas of chalk and\njuniper berry rise from the glass followed by notes of lemon jelly, minerals,\nripe jujube, blond cuocio and Coccoina glue (coconut milk, almond). On the\npalate the bubbles are fine and the body is medium.<\/p>\n\n\n\n Sapid, mineral and balanced wine with freshness dominating the alcohol mass. Long is its gustatory persistence. (93\/100)<\/strong><\/p>\n\n\n\n CHAMPAGNE EXTR\u00c9 <\/strong><\/p>\n\n\n\n CHAMPAGNE ST\u00c9PHANE COQUILLETTE<\/strong><\/p>\n\n\n\n VIII SCEPTRE NOIR<\/strong><\/p>\n\n\n\n Brut Blanc de Noirs Grand Cru s.a.<\/strong><\/p>\n\n\n\n (Grapes\n: 100% Pinot Noir)<\/strong><\/p>\n\n\n\n The vineyards are located in\nthe Montagne de Reims and the soils are deeply chalky and exposed to the south.<\/p>\n\n\n\n The alcoholic fermentation\nis entirely carried out in steel barrels. The malolactic fermentation is\ncarried out while the refinement takes place for 36 months on the lees. The\ndosage is 5gr\/l.<\/p>\n\n\n\n Bright gold robe. The\nbubbles are quite fine and quite numerous. On the olfactory approach chalk is\nin the foreground, followed by aromas of rennet apple, kaiser pear, cotton\nstarch, hard raspberry candy and Coccoina glue (coconut milk, almond).<\/p>\n\n\n\n On the palate the bubbles\nare fine while the body is medium sufficient plus. Flavor of rennet apple.<\/p>\n\n\n\n Well balanced wine. Its\npersistence is long with a lemon and rennet apple finish.(91\/100)<\/strong><\/p>\n\n\n\n CHAMPAGNE\nEXTR\u00c9 <\/strong><\/p>\n\n\n\n CHAMPAGNE\nDEROUILLAT<\/strong><\/p>\n\n\n\n III\n\u00ceLE SUR LE NIL<\/strong><\/p>\n\n\n\n Extra Brut. Ros\u00e9 de Saign\u00e9e<\/strong><\/p>\n\n\n\n MILLESIME 2013<\/strong><\/p>\n\n\n\n (Grapes:\n100% Pinot Meunier)<\/strong><\/p>\n\n\n\n This champagne is a limited\nedition because it is produced only in special years.<\/p>\n\n\n\n The vineyards are in the\nCoteaux Sud d’Epernay.<\/p>\n\n\n\n The soil is\ncalcareous-clayey. The harvest takes place manually grape by grape. The\nselected grapes are placed in barriques in contact with the skins. The\nalcoholic fermentation is carried out in French oak barriques.<\/p>\n\n\n\n It carries out the\nmalolactic fermentation, the refinement is 48 months on the lees. The dosage is\n3gr\/l.<\/p>\n\n\n\n Intense pink colour. The\nbubbles are very fine and numerous.<\/p>\n\n\n\n The nose is immediately\nnoticed, an intense perfume of talcum powder followed by raspberry, licorice,\nbitter, iodine, red apple, pink grapefruit, coccoin glue with a rosehip finish.<\/p>\n\n\n\n On the palate the bubbles\nare fine and the body is medium sufficient.<\/p>\n\n\n\n Well balanced wine with the freshness that dominates the alcohol mass. Its gustatory persistence is long with a rosehip finish. (91\/100)<\/strong><\/p>\n\n\n\n CHAMPAGNE EXTR\u00c9 <\/strong><\/p>\n\n\n\n CHAMPAGNE DAVID COUTELAS<\/strong><\/p>\n\n\n\n VII CRU DES NEIGES<\/strong><\/p>\n\n\n\n Brut Blanc de Blancs Grand Cru s.a<\/strong><\/p>\n\n\n\n (Grapes\n: 100% Chardonnay)<\/strong><\/p>\n\n\n\n The vineyards are in the\nC\u00f4te de Blancs. The soils have a predominance of gypsum consisting of calcite\ngranules and skeletons of marine microorganisms, present in the retreat of the\nwaters of a warm and shallow sea (70 million years ago).<\/p>\n\n\n\n Gypsum is like a sponge\ntherefore it ensures nutrition and balance for the vine even in dry years. The\nalcoholic fermentation is entirely carried out in French oak barrels.<\/p>\n\n\n\n There is no artificial\nfiltration but natural filtration by cold decantation.<\/p>\n\n\n\n There is no malolactic\nfermentation. The refinement takes place for 48 months on the lees. The dosage\nis 5gr\/l.<\/p>\n\n\n\n Shiny golden yellow dress.<\/p>\n\n\n\n On the olfactory\nexamination, an intense chalk scent stood out followed by peanut butter, amber,\npineapple and the final woody note in a slightly marked way. On the gustatory\nexamination the bubbles are fine while the body is medium. Balanced wine\nbetween alcohol and freshness. Taste a little bois\u00e9, the upper gum dries a\nlittle due to the tannins of the wood. Its gustatory persistence is long with a\nslightly bitter finish due to the wood.<\/p>\n\n\n\n (92\/100)<\/strong><\/p>\n\n\n\n CHAMPAGNE\nEXTR\u00c9<\/strong><\/p>\n\n\n\n CHAMPAGNE\nD\u00c8ROUILLANT<\/strong><\/p>\n\n\n\n II\nCUV\u00c9E D’ORIENT<\/strong><\/p>\n\n\n\n Brut\nMillesime 2014<\/strong><\/p>\n\n\n\n (Grapes\n: 50% Chardonnay e 50% Pinot Noir)<\/strong><\/p>\n\n\n\n The vineyards are in the\nVall\u00e9e de la Marme and C\u00f4te des Blancs. The soils are chalky and clayey.<\/p>\n\n\n\n The alcoholic fermentation\nis carried out in steel barrels.<\/p>\n\n\n\n It carries out the\nmalolactic fermentation. The refinement is 60 months on the lees. The dosage is\n6gr\/l.<\/p>\n\n\n\n Shiny gold colour.<\/p>\n\n\n\n The nose reveals an intense\naroma of rennet apple followed by quince, acacia honey and starch (spray starch\nfor ironing).<\/p>\n\n\n\n The gustatory examination\nreveals fine bubbles, sapidity, minerality and a sufficient medium body plus.\nWell-balanced wine with alcohol and freshness in perfect tune.<\/p>\n\n\n\n Long is its gustatory\npersistence. (92\/100)<\/strong><\/p>\n\n\n\n CHAMPAGNE\nEXTR\u00c9<\/strong><\/p>\n\n\n\n CHAMPAGNE\nST\u00c9PHANE COQUILLETTE<\/strong><\/p>\n\n\n\n XII\nCL<\/strong>\n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n\n \n D’HIRAM<\/strong><\/p>\n\n\n\n Zero\nDosage : Blanc de Noirs<\/strong><\/p>\n\n\n\n Millesime\n2012<\/strong><\/p>\n\n\n\n (Grapes:\n100% Pinot Noir)<\/strong><\/p>\n\n\n\n The vineyards are in the\nMontagne de Reims.<\/p>\n\n\n\n The perfect exposure of the\nvines ensures optimal ripening of the grapes, guaranteeing a perfect gustatory\nbalance between alcohol and freshness.<\/p>\n\n\n\n The alcoholic fermentation\ntakes place in wooden barrels.<\/p>\n\n\n\n It carries out the\nmalolactic fermentation. The refinement lasts 60 months on the lees. The dosage\nis 0gr\/l.<\/p>\n\n\n\n Wears bright gold. The bubbles\nare fine and quite numerous.<\/p>\n\n\n\n On the nose, among others,\nthe scent of juniper berries emerges followed by chinotto, yellow flowers, oil\npaint and pine resin.<\/p>\n\n\n\n Mouth caressed by fine\nbubbles. The body is medium sufficient, while the freshness is exuberant and\nhelps the duration of its persistence.<\/p>\n\n\n\n Freshness replaces the body\nin persistence when the latter runs out. Flavor of lemon and lime accompanying\nthe persistence.<\/p>\n\n\n\n Well balanced wine thanks to the freshness that dominates the alcoholic mass without second thoughts. (93\/100)<\/strong><\/p>\n\n\n\n CHAMPAGNE EXTR\u00c9<\/strong><\/p>\n\n\n\n CHAMPAGNE DAVID COUTELAS<\/strong><\/p>\n\n\n\n XIII R\u00c9SERVE SUPR\u00caME<\/strong><\/p>\n\n\n\n Brut Millesime 2004 (formato magnum)<\/strong><\/p>\n\n\n\n (Grapes:\n60% Chardonnay e 40% Pinot Noir)<\/strong><\/p>\n\n\n\n It is produced only in the\nbest years.<\/p>\n\n\n\n The vineyards are located in\nthe C\u00f4te de Blancs and in the Vall\u00e9e de la Marme.<\/p>\n\n\n\n The soils are chalky to such\nan extent that the arable soil is less than 20 cm.<\/p>\n\n\n\n The alcoholic fermentation\ntakes place in French oak barrels, the wine is not filtered artificially but by\ncold decantation.<\/p>\n\n\n\n Malolactic fermentation is\nnot carried out. The refinement is over 72 months on the lees. The dosage is\n6gr\/l.<\/p>\n\n\n\n Shiny golden yellow coat.\nThe bubbles are fine and quite numerous.<\/p>\n\n\n\n On the nose, aromas of green\nbanana and blond leather are perceived immersed in the note of vanilla that\nemerges generously.<\/p>\n\n\n\n You can also hear the bois\u00e9\nnote, green banana and juniper berry. The oral cavity is caressed by fine\nbubbles. The body is medium. Well balanced sapid and mineral wine.<\/p>\n\n\n\n Long is its gustatory\npersistence.<\/p>\n\n\n\n The upper gum feels a little dry due to the tannins in the wood. (94\/100)<\/strong><\/p>\n\n\n\n Below is the table of scores\nfor the champagnes tasted by Les Enfats du Champagne and Vincenzo Tardini.<\/p>\n\n\n\n The tasting notes were\nwritten by Paolo Baracchino. The scores were averaged and on some champagnes\nthere was sometimes a little difference in the evaluation.<\/p>\n","protected":false},"excerpt":{"rendered":" The Les Enfants du champagne finally met, after the “covid break”, at the Enoteca Pinchiorri in Florence to taste and drink 13 proprietary cuv\u00e9es, coming from the most suitable and most expressive territories of champagne. We have gone from the minerality of the pure chardonnay to the austerity of the pure pinot noir through the […]<\/p>\n","protected":false},"author":3,"featured_media":12261,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"tdm_status":"","tdm_grid_status":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1],"tags":[541,137],"class_list":["post-12284","post","type-post","status-publish","format-gallery","has-post-thumbnail","category-uncategorized","tag-extre-enoteca-pinchiorri","tag-paolo-baracchino","post_format-post-format-gallery"],"jetpack_featured_media_url":"https:\/\/www.paolobaracchino.com\/wp-content\/uploads\/2023\/01\/IMG-20220314-WA0015.jpg","jetpack_shortlink":"https:\/\/wp.me\/pav13q-3c8","jetpack_sharing_enabled":true,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/12284","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/comments?post=12284"}],"version-history":[{"count":3,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/12284\/revisions"}],"predecessor-version":[{"id":12287,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/12284\/revisions\/12287"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media\/12261"}],"wp:attachment":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media?parent=12284"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/categories?post=12284"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/tags?post=12284"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n 1\n <\/td> \n XIII Reserve Supreme – Vall\u00e9e de la Marne e\n Cote des Blancs (60%CH – 40% PN)\n \n <\/td> \n 94\/100\n <\/td> <\/td><\/tr> \n 2\n <\/td> \n XXII\n Cle d’Hiram – Montagne de Reims (100% PN)\n \n <\/td> \n 93\/100\n <\/td> <\/td><\/tr> \n 3\n <\/td> \n I Jeux de Froid – Vall\u00e9e de la Marne (70%CH\n – 25%PN – 5% PM) \n \n <\/td> \n \n 93\/100\n <\/td> <\/td><\/tr> \n 4\n <\/td> \n VII\n Cru des Neiges – Cotes des Blancs (100% CH GC)\n <\/td> \n 92\/100\n \n <\/td> <\/td><\/tr> \n 5\n <\/td> \n II Cuv\u00e9e d’Orient – Vall\u00e9e de la Marne e\n Cote des Blancs (100%CH GC) \n \n <\/td> \n 92\/100\n <\/td> <\/td><\/tr> \n 6\n <\/td> \n IIl Ile sur le Nil – Coteaux Sud d’Epernay\n (Ros\u00e8 de Saign\u00e9e 100%PM)\n \n <\/td> \n 91\/100\n \n <\/td> <\/td><\/tr> \n 7\n <\/td> \n VIII Sceptre Noir – Montagne de Reims\n (100%PN GC)\n <\/td> \n 91\/100\n <\/td> <\/td><\/tr> \n \n <\/td> \n \n <\/td> \n \n <\/td> <\/td><\/tr> \n \n <\/td> \n \n <\/td> \n \n <\/td> <\/td><\/tr> \n 8\n <\/td> \n VI\n Cuv\u00e9e Almas – Cotes des Blancs (100%CH GC) \n <\/td> \n 91\/100\n <\/td> <\/td><\/tr> \n \n <\/td> \n \n <\/td> \n \n <\/td> <\/td><\/tr> \n \n <\/td> \n \n <\/td> \n \n <\/td> <\/td><\/tr> \n 9\n <\/td> \n IX\n Fleur de Corail – Cotes des Bar (Ros\u00e9 d’Assemblage 90%PN +10%RW)\n \n <\/td> \n 91\/100\n \n <\/td> <\/td><\/tr> \n 10\n \n \n <\/td> \n V\n Jalon de plaisir – Cotes des Bar (100%PN)\n <\/td> \n 91\/100\n <\/td> <\/td><\/tr> \n 11\n \n <\/td> \n X Cote du Reve Coteaux Sud d’Epernay (55% PM\n 30%CH- 15%PN)\n \n <\/td> \n 91\/100\n <\/td> \n \n <\/td><\/tr> \n 12\n <\/td> \n IV Folie Royale – Vall\u00e9e de la Marne\n (80%PM- 20%CH)\n <\/td> \n 90\/100\n \n <\/td> <\/td><\/tr> \n 13\n <\/td> \n XI\n Iconique – Cotes des Blancs (55% CH – 45%PN)\n <\/td> \n 90\/100\n <\/td> <\/td><\/tr><\/tbody><\/table>\n\n\n\n