Les Barres yields wines with textures that vary over time. At first, in their youth, the wines are rich, spherical, enveloping, almost sticky (reminiscent of grape skins from non-grafted plants).
Over time, the structure becomes more refined and elongated, the saltiness appears, revealing a supple, creamy and ample wine.
Wines from Les Barres require special attention and understanding. Meunier grapes produce wine that often presents a texture and aromas that are imposing, masking the saltiness of the terroir. The wines are processed in 228 litre barrels with an elevated oxygen exchange. This promotes the wine's mineralisation, which slowly makes the varietal aromas disappear in favour of saltiness (the stable fraction of the wine).
No topping-up is done from fermentation until March (approximately), in order to promote this mineralisation. Under its veil, the wine protects itself from the oxygen, thus revealing the salty charm of the chalky soils.
Les Barres is an atypical Champagne, with a distinctive evolution. It absorbs oxygen and opens up, while in a dark, shady, almost humid atmosphere. The aromas are not frank; they are marked by notes of undergrowth and humus.
The saline texture broadens as it ages, leaving almost no room for the organic fraction and the delicate orange fruit that could be perceived during the first years of this Champagne.