Four simultaneous types of ageing during a minimum of 3 years: Traditional barrel 6 years, Solera barrel 5 years, Vino Santo barrel 7 years, Vat 3 years).
Brilliant use of the juices on each champagne press on top of the Champagne appellation. The grape juice “preserved” by adding a neutral champagne alcohol. The particularly complex blend of Ratafias solera aged, “vino santo” style aged, tank aged (minimum 4 years aging) brings wonderful fruity aromas as well as a very distinguished wood note. Very versatile liquor with many food matching: Cheese, melon, chocolate desserts, reducing sauces for duck.
1890s A star is bornâ¦ Champagne Dumangin was created by Hippolyte Dumangin. Jacky Dumangin, 3 generations later, perfected the characteristically feminine Premier Cru champagne range. His son, Gilles Dumangin, 5th generation of successful winemakers, "upped" the range by introducing the several high-class champagnes that helped position his top of the range wines. And his originality has been to maintain the tradition of distilling his wines and marcs himself and he is one of 2 houses of champagne still doing it. The wealth of champagne houses has made them lazy, to the point that they all contract their distillation to one and same distiller to use their own marcs sometimes and often any marc. The result is that they more or less taste the same