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Lombard Extra-Brut Blanc de Noirs

Champagne - Extra brut - Premier Cru - Blanc de noirs - Lombard

A Champagne Premier Cru 100% Pinot Noir.

Bottle 0.75L
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Free delivery from 300€ in Europe and from 1000 €/$ in USA

Secure packaging and transport insurance

Secure packaging and transport insurance

100% secure payment
100% secure payment
Stored in air-conditioned cellar
Stored in air-conditioned cellar
Data sheets
Grape varieties
Pinot Noir 100%


Created in 1925, Maison Lombard is a family-run Domaine located in Epernay. The vineyard has been in organic conversion since 2018.

Thomas Lombard has come up with a series of single-vineyard, plot-based Champagnes, made mainly from Premier and Grand Cru in the Secteur of the Montagne de Reims West.

All cuvées are Brut nature or Extra-Brut, to reveal the identity of each place with authenticity.

Description Lombard Extra-Brut Blanc de Noirs.

It is a Champagne made from a blend of wines harvested from vines planted exclusively with pinot noir grapes and harvested in Rilly-la-Montagne, Chigny-les-Roses, Ludes, Sermiers, Cumières, all classified as Premier Cru.

It is an extra brut champagne of which 40% of the wines have been aged in French oak barrels for 4 to 6 months.After bottling, the wines are taken down to the cellar, away from the light, at an almost constant temperature to age on laths for 3 years.

The color is bright gold with some light amber reflections.

On the nose as well as on the palate, elegant touches of citrus zest finely mixed with notes of red berry jelly such as raspberry or Plougastel strawberry or Mara des Bois.

The ageing in barrels for 40% of the harvest brings spicy notes such as licorice, cinnamon or vanilla, punctuated by notes of candied citrus.

The finish is long with salty and sweet notes.

Food pairing : to be served between 10-12°C with grilled fish.Also perfect with poultry, such as Bresse chicken or Chalans duck.

Bottles to be kept in a cellar away from light and noise with a hygrometric degree of about 70%.

We suggest successive tastings in order to measure its olfactory and gustatory evolution until its qualitative asymptote.