Mangin et Fils L'Ôdace Meunier - Methode Solera

An abundant and a fine effervescence are persistent. Intensive gold robe reflects peache. The nose is very aromatique, peach tree, mirrabelle, roasted apricot and hazelnut. 2 gram of dosage brings a longer finish, more texture on the palate, maintains buttery notes, bread crumb, and apricot.

Ôdace meunier is a défoliation of the thousand and one nuance testifying to the nine years spent on barrel ageing. A delicate scent of yellow plum, apricot and a few notes of verbena give way to more marked scents of bread crumbs, sweet spices and honey invite you to discover the energy of this champagne. It's up to you to discover it's many facets..

The history of Mangin et Fils dates back to the first half of the 20th century. At the time, Gabriel and Fernande, producers of red wines, sold their production in their "bistro", the only meeting place in the hamlet "Le Chêne La Reine" near Leuvrigny (there was notably a cinema and a telephone ).

Later and while Champagne experienced significant commercial development, especially internationally, the cultivation of the vine intensified, Gabriel gradually evolved in his approach and decided to direct his production of grapes towards delivery to great Champagne houses: the Krug house in particular.

The children, René and Andrée (the second generation), ceased the bistro activity and the marketing of red wines to devote themselves to the development of Champagne: Champagne Mangin-Bertrand was born!

Bernard and Francoise (the third generation) developed marketing in the 1980s, a period during which Champagne Mangin et Fils was born. Each generation brings an increasing progress in the exploitation, the vinification and the fame of the wines.