Cuvée prestige extra brut

 

In the draining, a low dosage allows the champagne to come to light.

Under an attractive picture or a green, the Cuvée Extra-Brute reveals the power of the pinot noir and the elegance of the Chardonnay.

The nose is meaning with floral touches, as the hawthorn and the notes of ripe fruits , citrus fruits  and fresh almond.

In mouth, it is an elegant pinot with a beautiful attack and a pleasant presence.

We find the fruiter with the white peach which gives a side quenching the thirst in the champagne. A beautiful length in mouth with one finale on the wine.

The Cuvée Extra-Brute Prestige can accompany your dining apéritifs or your fine fishes.

Available in bottle (75 cl)

Cuvée désirée

 

Consisted mainly of Chardonnay, completed by the pinot noir.

Under her yellow dress gilded, the Vintage Désirée reveals an elegant nose to floral dominance: jasmine, honeysuckle. Light brioche-like and vanilla notes bring curvature and intensity.

In mouth, the Vintage Désirée defined as a mineral and air champagne (sharpness and lightness). We find also notes of citrus fruits and white flowers  there.

Champagne of spirit, refreshing, who can come along with fishes: braised burbot, lobster …

Available in bottle (75 cl)

Advises of tasting

 

PRESERVATION OF the CHAMPAGNE

 

In its reception, let rest the wine a few days. Keep your horizontal bottles in a fresh place, shielded from drafts and especially from light. Ideally, your cellar will be in 9°c in winter and enters 13 and 15°c in summer.

 

REFRESH A BOTTLE

 

The champagne does not ask to be drunk frozen, but only to be very freshly served. A too lively freshness perturbs the reception of the flavors.

In a bucket: the bottle will be plunged into a mixture of water and ice cubes. In 20 minutes, it will reach a cool temperature of 8°c.

A mature or vintage champagne will support 10°c.

 

THE ART TO OPEN A BOTTLE

 

Remove the muselet of metal, tilt slightly the bottle then revolve the body of the bottle while maintaining firmly the cork. This one will lift up itself of itself gradually and the gas will escape slowly.

Fill flutes in 2/3.

Pour the champagne with precaution so as to obtain a fine foam ruffle.

Have a rough time …

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A

AOC CHAMPAGNE: 34 000 hectares 15 000 wine-making developers 150 cooperatives 300 houses of champagne

ASSEMBLY: founding Stage of the elaboration of the champagne, because it is at the heart of the strategy of every champenois.
At this stage, the pallet of available wines combines potential of variable evolution. The talent of the head wine waiter, the oenologist, the wine grower is to create or to recreate the style of his/her own by anticipating the evolution of the wine. It is thanks to the experiment of the tasting that it selects wines in assemble together.
The champagne is a wine of assembly (at 3 levels):
_ of vineyards and soils
_ of vines
_ of years

C

CHAMPAGNE OF BODY: powerful, intense, well structured champagne.

CHAMPAGNE OF HEART: generous champagne, fade out.

CHAMPAGNE OF SOUL: complex, mature, rich champagne.

CHAMPAGNE OF SPIRIT: lively, delicate, light champagne.

CHARDONNAY: white Grape authorized in champagne and which represents 28.8 % of the standing surface. Vine of the delicacy in the floral and sometimes mineral notes.

CIRCLE: says himself of a supple, fat, silky wine.

COAST OF THE BARS: region of the vineyard champenois, situated in the Aube, especially planted in pinot noir.

L

LENGTH IN MOUTH: duration during which the tastes and the aromas of a wine stay in the mouth of the wine taster. A big length in mouth is very often synonymic of quality.

M

MATURATION: for a champagne, she can go from 15 months to 5 years and more. With the age, the aromas evolve, of simple notes with complexes, superficial notes in deep, of clear notes with fondues.

MINERAL: family of aromas which includes the chalk, the flint. The mineral aromas often express the country of origin of the wine.

MORELLO CHERRY: variety of slightly acid cherry.

O

ORGANOLEPTIC PALLET: all which affects the senses during the tasting, worth knowing for the champagne the view, the sense of smell and the taste.

P

PINOT NOIR: vine in the aromas of red berries, which brings to the wine of the body and the power.

PRIMARY AROMAS: characterized by wines until 2-3 years.
Aromas of a big freshness belonging to several families: the white flowers, the citrus fruits, the white fruits, the red berries, the vegetables, the minerals.

PROTECTED DESIGNATION OF ORIGIN (AOC): we understand by Protected designation of origin, the geographical name of a country, a region or a locality, serving to indicate a product which is native of it and among which the quality or the characters are exclusively owed or essentially in the middle geographical, including the natural factors and the human factors.

S

SECONDARY AROMAS: wines between 3-4 years and 6-8 years.
More round, more intense aromas in families: yellow fruits, dried fruits, cooked fruits, pastries, candy, spices.

SOFTNESS: says himself of a very supple wine, which caresses the palace.

T

TERTIARY AROMAS: wines beyond 6-8 years.
Profound aromas of very mature fruits, candied fruits, of undergrowth, roasting, of blown out, honey.

V

VINTAGE WINE: assembly of wines of the same year, realized if the typicality of the grape harvest is remarkable.