Michel Laval Extra-Brut is a Champagne made by Aurore and Florian Laval with the Pinot Meunier, Pinot Noir and Chardonnay varieties from their own vineyards in Boursault, Champagne, France. It is a Champagne that has been aged for a long time in stacks, more than seven years in total, which has a dosage of just 3 grams per liter that allows the terroir to be shown without masking it but without being lacking in expression, as sometimes happens with Extra-Champagne. Brut. We strongly recommend it.
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The history of Champagne Michel Laval begins in 1870 when Jules Laval inherits 16 hectares of land and can think of nothing else but to plant vineyards, helped by his son Jules. They had to go through many hardships, two world wars and much need for the Laval family, then Roger and Fabienne decide that to get ahead it is not enough to sell the grape, it must be transformed. But these are not good times for poetry, and 30 years still have to pass until, in 1979, Michel Laval creates the brand that we have on our shelves today. Because, yes, the grape was transformed into wine, but it was sold to the big brands until Michel Laval put his name on the label. The following changes take place when the new generation, Aurore and Florian decide to pursue the goal of producing without herbicides, using compost and other natural products. Aurore is in charge of the vineyard and Florian of the winemaking. Everything to highlight the Boursault terroir. That's Champagne Michel Laval.