Clandestin : Triologie KM3

Characteristics and Tasting Tips for Triologie KM3 by Clandestin

Tasting notes

Appearance

The wine shows a pale colour with golden highlights, enlivened by a fine, steady stream of bubbles that reflects a well-controlled secondary fermentation.

Nose

The nose opens on a register that is both fruity and mineral, blending notes of red fruits with a touch of brioche from ageing, all carried by a chalky freshness and a hint of citrus zest.

Palate

The palate is straight and precise, driven by a cutting acidity and pronounced salinity that give the wine great verticality. The fruit, discreet yet juicy, extends into a long, fresh and mineral finish.

Food and wine pairing

This Champagne pairs beautifully with oysters and other seafood, as well as delicate fish such as sole or salmon, whether smoked or simply pan-fried. It also works very well with goat's cheese and mushroom-based dishes, such as risotto, where its minerality balances the richness of the dish.

Serving and cellaring

Triologie KM3 NV is ideally enjoyed between 10 and 12°C, in a white wine glass that allows for good aromatic expression. A brief decanting may be considered to slightly soften its acidic tension. This non-vintage Champagne can also be kept for several years in the cellar, its acid structure and minerality giving it good ageing potential.

A Clandestin Champagne with pronounced minerality, reflecting the chalky terroirs of the Côte des Bar

The estate

Clandestin is a micro-négoce based in Landreville, in the Aube, born from the work of Burgundian Benoît Doussot, in close collaboration with Bertrand Gautherot, biodynamic winegrower at Domaine Vouette & Sorbée. The project relies on organic or in-conversion grapes from parcels in the Côte des Bar, vinified separately to reveal the singularity of each terroir, with Champagnes that are systematically non-dosed.

The vineyard

This cuvée comes from a Champagne parcel of Pinot Noir planted on an east-facing slope in the Val de Sault, in the Côte des Bar. It is the highest part of this slope, renowned for delivering great verticality and pronounced salinity. The grapes, sourced from growers practising organic farming, are harvested by hand.

Vinification and ageing

For Triologie KM3, the Pinot Noir is gently pressed as a blanc de noirs, then the must ferments spontaneously with indigenous yeasts, mostly in oak barrels. It is aged on fine lees before the secondary fermentation, then rests on lattes after bottling. Disgorgement is carried out without the addition of dosage liqueur.

Grape variety

100% Pinot Noir.