Blanc de Noir Champagnes are produced from red grapes. The grapes are pressed and no contact (maceration) with the skins take place. In the past champagne had to be crystal clear, even without skin contact the juice had a reddish taint, carbon was used to remove this. Thankfully things have changes and it most Blanc de Noirs have reddish taints.
The two prevalent red wine grapes in the Champagne can be used to make Blanc de Noir, Pinot Noir and Pinot Meunier. A Blanc de Noir can either be 100% Pinot Noir or Pinot Meunier or a blend of both.
In general Blanc de Noirs are more expensive than Blanc de Blancs. There are a few reasons for this. With chardonnay the producers have the problem with overproduction rather than limited production. Where as with Pinot Noir and Meunier production harvested quantities are lesser as these grapes are more tempramental. The land price also plays a large role. Ambonnay, Bouzy and Ay where the best Pinot Noirs are to be found commands a far higher price per hectare than most land in the Côte de Blancs, this is reflected in the price and in the french tax system.
Champagner Blanc de Noirs Brut Marie Copinet 100% Meunier
Champagne Blanc de Noir, Remi Leroy