Champagne Barrat-Masson is the project of Aurélie Barrat and Loïc Masson, a wife and husband team who farm seven hectares of Chardonnay and Pinot Noir in on the slopes of the Sézannais in Champagnes Côte de Sézanne region. Presently, the wines of Barrat-Masson are certified organic by Ecocert. A vinous Champagne, Barrat-Massons grain dargile displays qualities of dried fruits (pear, white peaches) along with nuances of slightly roasted hazelnuts. 50% Pinot Noir, 50% Chardonnay. Vineyards – 7 hectares of estate vines in Bethon in Villenauxe-la-Grande – Côte de Sézanne. Soils: Clay and chalk (70%) Winemaking: Hand harvested, each parcel pressed separately and fractionally using traditional Coquard press. Fermentation at low tempertature (16C) in stainless steel tank & oak barrels. Partial malolactic fermentation completed. Aging: Still wine minimum 9 months on fine lees after primary fermentation is completed. Sur lattes minimum 24 months. Minimum 3 months in bottle before release after being disgorged.