Paul Gosset 'Au Fil des Temps' le Printemps Extra Brut, Champagne, France (2021) Niizawa Brewery The grapes are harvested by

The grapes are harvested by hand and delicately crushed in steel vats where they remain to macerate on the skins for about 25 days

50% aging in tank

42 months on the lees brings out the textural complexity and oxidative aromas in the presence of ever-present acid linearity

sites that combine fine brown topsoils over hard limestone with south-to-east exposures for tension and drive

Anita ages 25% of the blend in used Burgundy barrels

Paul Gosset 'Au Fil des Temps' le Printemps Extra Brut, Champagne, France (2021) Niizawa Brewery The grapes are harvested byGossets Le Printemps channels the energy and lift of the season, built around Chardonnay driven freshness with supporting Pinot Noir from A and Mareuil sur A. Native yeast fermentations, a light hand with oak, and extended lees aging shape a cuve that leans into luminosity: citrus blossom, pear skin, white peach, and a fine, chalk forward mineral thread. The palate is tensile and saline, framed by subtle phenolics and finished Extra Brut to keep the