Champagne Mangin et fils Effervescence des Terroirs Blanc De Noir Brut Nature
The effervescence is sustained with many trains of fine bubbles. The foam bead is persistent. This Champagne with a pale yellow color with golden highlights has a very gourmet first nose, with aromas of yellow fruits such as quince. It then evolves towards a great freshness characterized by light notes of grapefruit. The base notes are more typical of dried flowers, such as honeysuckle. The mouth is characterized by a beautiful liveliness with aromas of white flowers tending towards tangy notes. We can find a beautiful length perfectly complemented by the dried flower mentioned previously.
The history of the champagne house Mangin & Fils dates back to the first half of the 20th century.
At that time, Gabriel and Fernande were red wine producers and used to sell their output in their café, which was the only meeting place in the hamlet of “Le Chêne La Reine” close to Leuvrigny.Later, champagne began to achieve recognition especially abroad, and the work in the vineyards increased, which pushed Gabriel to deliver his output to bigger houses of champagne, such as Krug.
Their children René and Andrée (the 2nd generation) stopped their work at the café and the red wine production to turn towards champagne: Champagne Mangin-Bertrand was born! Bernard and Françoise (the 3rd generation) developed its commercialization in the 1980’s and named it Champagne Mangin & Fils. Each generation brought improvement in the vineyards, the wine-making process and the reputation of their wines. Today, the family business Mangin & Fils is run by Cédric Mangin (4th generation) and totals four full-time employees.
The effervescence is sustained with many trains of fine bubbles. The foam bead is persistent. This Champagne with a pale yellow color with golden highlights has a very gourmet first nose, with aromas of yellow fruits such as quince. It then evolves towards a great freshness characterized by light notes of grapefruit. The base notes are more typical of dried flowers, such as honeysuckle. The mouth is characterized by a beautiful liveliness with aromas of white flowers tending towards tangy notes. We can find a beautiful length perfectly complemented by the dried flower mentioned previously.
The history of the champagne house Mangin & Fils dates back to the first half of the 20th century.
At that time, Gabriel and Fernande were red wine producers and used to sell their output in their café, which was the only meeting place in the hamlet of “Le Chêne La Reine” close to Leuvrigny.Later, champagne began to achieve recognition especially abroad, and the work in the vineyards increased, which pushed Gabriel to deliver his output to bigger houses of champagne, such as Krug.
Their children René and Andrée (the 2nd generation) stopped their work at the café and the red wine production to turn towards champagne: Champagne Mangin-Bertrand was born! Bernard and Françoise (the 3rd generation) developed its commercialization in the 1980’s and named it Champagne Mangin & Fils. Each generation brought improvement in the vineyards, the wine-making process and the reputation of their wines. Today, the family business Mangin & Fils is run by Cédric Mangin (4th generation) and totals four full-time employees.
Original: $54.99
-65%$54.99
$19.25Description
The effervescence is sustained with many trains of fine bubbles. The foam bead is persistent. This Champagne with a pale yellow color with golden highlights has a very gourmet first nose, with aromas of yellow fruits such as quince. It then evolves towards a great freshness characterized by light notes of grapefruit. The base notes are more typical of dried flowers, such as honeysuckle. The mouth is characterized by a beautiful liveliness with aromas of white flowers tending towards tangy notes. We can find a beautiful length perfectly complemented by the dried flower mentioned previously.
The history of the champagne house Mangin & Fils dates back to the first half of the 20th century.
At that time, Gabriel and Fernande were red wine producers and used to sell their output in their café, which was the only meeting place in the hamlet of “Le Chêne La Reine” close to Leuvrigny.Later, champagne began to achieve recognition especially abroad, and the work in the vineyards increased, which pushed Gabriel to deliver his output to bigger houses of champagne, such as Krug.
Their children René and Andrée (the 2nd generation) stopped their work at the café and the red wine production to turn towards champagne: Champagne Mangin-Bertrand was born! Bernard and Françoise (the 3rd generation) developed its commercialization in the 1980’s and named it Champagne Mangin & Fils. Each generation brought improvement in the vineyards, the wine-making process and the reputation of their wines. Today, the family business Mangin & Fils is run by Cédric Mangin (4th generation) and totals four full-time employees.
