Girard-Bonnet
Champagne Girard-Bonnet Recueil Extrait no.3
Champagne Girard-Bonnet Recueil Extrait no.3
Vibrant and beautifully balanced, with expressive red-fruit aromatics, elegant freshness and a refined, appetising finish.
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Grape variety : 100% Pinot Meunier.
Plot: Massal Selection planted in 1969 in Morangis.
Exposure : South.
Soil : brown calcareous soils on marl subsoil.
Vinification : 75% Blanc de Meunier, 25% rosé obtained by maceration, entirely destemmed.
Ageing : 10 months in barrels, 15 months on lees.
Disgorging : 6 November 2025.
Dosage : Extra-brut, 2,5g/l.
Packaging : Available in bottles.
Serving temperature : Between 10°C and 12°C.
Storage : To be consumed within 5 years.
Notes from Paul Girard, the winemaker:
The Recueil range brings together the creative reflections of the Girard-Bonnet estate, with each cuvée conceived as a unique, one-off expression. Extrait N°3 marks the estate’s first rosé Champagne, crafted to combine the best qualities of two rosé-making techniques: the vibrant fruit and character of maceration with the balance and consistency of a blended rosé. The result is an elegant, harmonious rosé Champagne with freshness, precision and expressive fruit, making it especially well suited as an aperitif.
Champagne Girard-Bonnet
The inception of Champagne Girard-Bonnet is synonymous with the birth of its creator, Paul Girard - son of Philippe Girard and Dominique Bonnet. Paul unites grapes from the Girard estate from Mesnil-sur-Oger and the Bonnet estate from Oger, both highly revered Grand Crus.
Paul, having studied Viticulture and Enology in Avize and also having attained a double masters in Wine Management and Business in Bordeaux, immediately forged his own path with his own domaine upon his graduation.
Domaine Girard-Bonnet comprises 12 hectares mainly in the Côte des Blancs, which had been sustainably farmed without pesticides since the early 2000s. Paul took further steps in organic and biodynamic conversions, and attained Demeter certification in 2023. The soil health in the vineyard forms the basis for the quality of the wine from the domaine. The cellar is endowed with barrels in different sizes, vats, tanks and amphorae, allowing Paul to experiment on different fermentation techniques and yield a different range of expressions on the terroirs.