EXTRA-BRUT A bone-dry Premier Cru Champagne exclusively for Champagne connoisseurs.

A star is born… through his love of cooking & travels through Asia, Gilles Dumangin, the 5th generation of winemakers in the Dumangin family, decided in 2003 to create a Champagne that would both help complement spicy cooking and also balance diets with a low sugar content. Using the best of his non-vintage cuvées and a dosage liquor specifically aged in cask, he made a dry, perfectly balanced Premier Cru champagne with 2g sugar per litre only..

The premier Cru range from Dumangin suffers no stressful processes. It is handled very gently from grape picking to bottling in their tank room in Chigny Les Roses. Careful manual riddling, in-house disgorgment & dosage ensure quality at all steps. A quality wine range elaborated with the most traditional methods.

• This is another bone dry wine […] and it refreshes and cleanses the palate as opposed to wrestling it to the ground. Clean as a whistle, […] this is the perfect apéritif wine. The perky acidity and oodles of verve will slice through all number of tricky canapés, and it is a design classic with oysters. ( Mathew Jukes - mathewjukes.com - 07/05)
• Available in the 3 star michelin restaurant of Gordon Ramsey in London

Bronze in Bordeaux the newly launched Extra-Brut has a promising future.

The Wine Maker’s recommendation

Food suggestions - Aperitive bubbly for champagne connoisseurs - Spicy dishes. Gilles Dumangin specifically recommends it for tasting with Thai food.

Available in 20 cl & 75 cl