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With rising temperatures leading to lower acidity levels in Champagne, Cyril Brun of Charles Heidsieck, believes bitterness will be used to achieve balance. Speaking at the UK launch of Charles Hedisieck’s prestige cuvée, Blanc des Millenaires 2006, this week, Brun said: “I’m very interested in bitterness in Champagne and I think it could be the answer with regards ...

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