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Launched in 2001, this cuvée is a blend, in equal proportions, of the three Champagne grape varieties: pinot noir, pinot meunier and Chardonnay from 30 different crus (villages/vineyards). 25% reserve wines are used to produce this cuvée. Once harvested, the grapes are immediately and delicately pressed. The must undergoes a first débourbage (settling) at the press house and a second in the winery, à froid (at 6°C) over a 24-hour period. The alcoholic fermentation takes place at a low temperature (18°C) in temperature-controlled stainless steel vats, with each variety and the production of each village kept separate until final blending. All wines go through a malolactic fermentation. After tasting, blending and bottling, the secondary fermentation (prise de mousse) and maturing take place in the cool atmosphere of cellars located 33 metres below street level. Each bottle is given a traditional remuage (hand riddling) before disgorging and dosage (34g/l), and the wines rest for a minimum of three months before being released. Bottled at 13%. (Bottle size 750ml)
Nose: At the outset, the nose is clear, elegant and open, mingling notes of dried fruits, sensuous floral fragrances, attractive woody scents and a slight vegetal hint. It then reveals a delicate spiciness and eloquent touches of sweetness.
Palate: Succulent summer fruity flavours of peach and apricot together with spicy, soft and sensuous notes. An elegant mousse that allows the flavours to shine.
Finish: Lengthy finish with a fine taste of blond caramel. The aftertaste is fresh and amazingly long.