Spectator: Going Vegan Part of Duval-Leroy Quality Push
The Wine Spectator‘s Unfiltered column covers Duval-Leroy’s recent announcement regarding vegan-friendly Champagne production, and notes “the shift toward minimal intervention was motivated by a push toward improving quality.”
“It makes the bubbles finer, more delicate, the wine richer and the texture is different—it’s silkier on the palate,” Julien Duval-Leroy tells Unfiltered. See the whole story, down the page a bit, here.
(Dec. 4, 2015)