EPC : Franck Pascal 2011

Characteristics and tasting tips for the Franck Pascal 2011 from EPC

Tasting

Color
The robe shows a shiny gold hue, enlivened by a fine and persistent effervescence.

Nase
The nose reveals a beautiful aromatic complexity with notes of butter and fir honey, accompanied by scents of exotic fruits. One also perceives aromas of pear and baked apple, enriched by a touch of citrus fruits and brioche.

Palate
The palate reveals an unexpected richness, combining elegance, salinity and sweetness. The very light dosage of 2 g/l ensures remarkable freshness, while the length on the palate is exceptionally persistent and testifies to a great aromatic complexity.

Food and wine pairing

Poularde with apricots or pan-seared crayfish with chorizo are refined combinations for this Champagne.

The elegance and aromatic expression of a Champagne by EPC

The estate

Founded in June 2019 by Édouard Roy, Jérôme Queige and Camille Jullien Gilardi, EPC Champagne has established itself as the first Champagne start-up. Based in Vindey in the Marne, the house works with cooperatives and winegrowers from various Champagne terroirs. Under the leadership of its three founders, supported by renowned investors such as Xavier Niel and Didier Deschamps, EPC is revolutionizing the sector through its total transparency.

The vineyard

This 2011 vintage Champagne comes from vineyards in the Bastieux-sous-Châtillon terroir, cultivated organically and biodynamically by the passionate winegrower Franck Pascal.

Winemaking and aging

The Franck Pascal 2011 is produced using natural winemaking, favoring a low-intervention approach to preserve the authentic expression of the terroir and grapes. Vinification with indigenous yeasts before malolactic fermentation and light aging in barrels (6%). Aging on lees without bâtonnage.

Grape varieties

Pinot Noir (62%), Chardonnay (27%) and Meunier (11%).